mul-naengmyeon (cold noodle soup)

By: Chef Dorcas Lee posted Jul 05th 2017 03:33PM

130g buckwheat noodles, blanched
½ hard-boiled egg
2 (each) cucumber and pear slices
1 tsp pickled radish
 Vinegar and Korean mustard, for serving
Beef Broth
80g (each) beef briskets and beef bones,  
 soaked for about 3 hours and drained well
4 garlic cloves, crushed and peeled
2 (each) dried licorice and dried red peppers
1 ginger slice
1/2 onion, peeled and sliced
1/3 green onions, sliced
1 tsp black pepper powder
125ml radish kimchi water 
Soy sauce, salt and sugar, for seasoning
•          For the beef broth: Heat a pot of water over a medium
heat to a boil. Add in all the ingredients (except the
radish kimchi water) and simmer for about an hour and
30 minutes; skimming regularly the foam and residue
that arises to the top. Remove the braised beef briskets
and cut into thick slices. Set aside. Add the radish kimchi
water and the seasonings into the beef broth. Remove
and keep chilled.
•          Place blanched buckwheat noodles into a serving
bowl; and top with braised beef brisket slices, hard-boiled
egg,  cucumber and pear slices and picked
radish. Ladle the chilled beef broth over. Serve with
vinegar and Korean mustard on the side. Serves 1

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