Korean Cold Noodles Mul Naengmyeon Recipe By Tasty Food

NAENGMYEON (COLD NOODLES)

Steps:

• Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.
• Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
• In a large pot, bring the meat, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soup soy sauce with 10 minutes remaining. Remove the meat and cool. Discard the vegetables. Cool the broth.
• Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. Also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
• Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the beef against the grain. Thinly slice the pear into a half-moon shape if using.
• Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
• Make two one-serving size mounds, placing in a colander to drain.
• Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
• Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.
• See mul naengmyeon above for cooking noodles and preparing the toppings. For bibim naengmyeon, slice or julienne the cucumber and do not salt.
• Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.

MUL NAENGMYEON

Steps:

• For the broth: Put the shank and brisket in a large bowl and add cold water to cover. Let soak, changing the water halfway through if it gets too discolored, 30 to 45 minutes. Drain thoroughly.
• Meanwhile, add 4 quarts cold water and the dasima to a 6-quart Dutch oven or pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, 30 to 45 minutes.
• Bring the water to a boil over medium-high heat; boil until the dasima starts to foam around the sides, about 2 minutes. Discard the dasima, then add the shank, brisket, black peppercorns, garlic, scallion whites, onion and fresh radish. Bring to a boil again, then lower the heat to medium and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), keeping an eye on the broth and adjusting the heat if necessary every 30 minutes to ensure it's not boiling away, until just slightly reduced, 1 hour 15 minutes. Cover with the lid, lower the heat to low and simmer until the broth is darker and reduced further, another 1 hour 15 minutes.
• Remove the meat from the broth and let cool on a plate. Once cool, thinly slice the meat and refrigerate in an airtight container until ready to use. Using a slotted spoon or hand-held strainer, pick out and discard the vegetables and black peppercorns from the broth. Transfer the broth to an airtight container and refrigerate until cooled completely, 8 to 12 hours. Once the broth is completely cool, strain through a mesh strainer lined with cheesecloth.
• Season the chilled broth with the soup soy sauce and 2 teaspoons salt. Combine with the dongchimi liquid and adjust the seasoning to taste with more dongchimi liquid, salt and/or vinegar to your preference. Refrigerate until ready to use.
• For the garnish: Add the eggs to a small saucepan. Add enough cold water to cover by at least 1 inch. Bring the water to just under a boil and cook over medium heat for 8 minutes. Remove with a slotted spoon and plunge in an ice bath to stop the cooking process. Once cool, peel and halve vertically. Set aside.
• Toss the cucumber in a medium bowl with the vinegar, 2 teaspoons of the sugar and 1 teaspoon salt and mix to ensure each slice is seasoned and coated well. Refrigerate until ready to use.
• Whisk the remaining 1 teaspoon sugar with 1/2 cup water in a small bowl. Add the sliced pear and set aside (this helps the pears from oxidizing and turning brown).
• For the naengmyeon: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a colander and rinse under running cold water, rubbing the noodles between your fingers and gently massaging in the water. Drain and then rinse again, repeating this process 2 more times to rid the noodles of excess starch. Allow to drain well and set aside in the colander until ready to use. (When ready to plate, rinse the noodles once more, as they tend to stick together.)
• Divide the noodles, boiled eggs, cucumber, pear, fermented radish and chilled broth among 4 large soup bowls. Add ice cubes to the broth. Serve immediately with white vinegar and yellow mustard on the side.