Korean
Korean - Noodles
Mul Naengmyeon
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 portions dried naengmyeon noodles (buckwheat)
- • 4 cups chilled beef broth
- • 2 teaspoons sugar
- • 3 tablespoons vinegar
- • 1 teaspoon salt
- • 100g beef brisket, boiled and sliced thin
- • 1/2 Korean pear, thinly sliced
- • 1/2 cucumber, julienned and lightly salted
- • 2 boiled eggs, halved, and 2 teaspoons hot mustard paste
Preparation Steps
1
Phase 1
Season the chilled beef broth with sugar, vinegar, and salt, then chill until partially icy.
2
Phase 2
Cook the naengmyeon noodles for 3 to 4 minutes until chewy but tender.
3
Phase 3
Rinse the noodles under cold water, then soak in ice water for a minute; drain and squeeze gently.
4
Phase 4
Place the noodles in deep bowls, pressing them down, and pour the icy broth around them.
5
Phase 5
Arrange the brisket, pear, cucumber, and egg halves on top of the noodles.
6
Phase 6
Serve ice cold with mustard paste and extra vinegar on the side.