KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY

Korean Cold Noodles (Mul Naengmyeon) Recipe by Tasty image

Provided by Jasmine Pak

Categories Lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 lb flank steak
2 green onions, halved crosswise
2 small white onions, halved lengthwise
1 dried seaweed
1 slice fresh ginger
1 head garlic, halved crosswise
¼ cup rice wine
2 tablespoons korean soup soy sauce
1 tablespoon korean beef stock powder, or beef bouillon
1 tablespoon granulated sugar
½ tablespoon sea salt
2 teaspoons freshly ground black pepper
8 cups water
4 cups water radish kimchi brine, cold
1 lb naengmyeon noodles, buckwheat and sweet potato noodles
pickled radish, thinly sliced
1 persian cucumber, julienned
2 hard boiled eggs, peeled and halved lengthwise
toasted sesame seed

Steps:

Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
Stir the water radish kimchi brine into the cold broth.
Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
Enjoy!

Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams