How to Korean Naengmyon Make Asian Cooking Recipe Cuisine

Recipe Makes for 6-8 Servings:

2 pounds beef brisket

2 pounds beef bones

1 carrot, peeled

1 onion, peeled

10 thin slices peeled fresh ginger

2 garlic cloves, peeled and lightly crushed

1 tablespoon sugar

1 tablespoon white wine or rice wine vinegar

¼ cup soy sauce, plus more for serving

Salt and black pepper to taste

1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles

1 cup Lightly Pickled Cucumber 

1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber 

1 Asian pear or Granny Smith apple, peeled, cored, and grated

2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced

3 or 4 hard-cooked eggs , peeled and cut in half

About 1 teaspoon hot red pepper flakes, preferably Korean

Hot mustard, like Colman's, for serving

Directions:

Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers. Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered. 

Transfer the meat to a plate; cover and refrigerate. Strain the broth and chill for several hours or overnight; skim off excess fat. You should have about 2 quarts of stock. Add water to make 2 quarts if you have less; if you have more, that's fine. 

Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning—the broth should be delicious on its own.

Set a large pot of water to boil and add salt. Cook the noodles until tender, just a few minutes. Drain, then run under cold water until cool; drain again and set aside.

Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them. Thinly slice the beef and put a few slices in each bowl. Garnish with a bit of cucumber, daikon, pear, chile, and ½ egg sprinkled with salt and hot red pepper flakes. Serve with mustard and soy sauce.