Korean Cold Noodles (Mul Naengmyeon)

Name: Korean Cold Noodles (Mul Naengmyeon)
Total time: 90
Yield: 4
Ingredients: 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

Recipe by Jasmine Pak from tasty.co

Lunch 2 Hr. 30 Mins.

Ingredients

4 servings

•

1 lb flank steak
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2 green onions, halved crosswise
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2 small white onions, halved lengthwise
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1 dried seaweed
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1 slice fresh ginger
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1 head garlic, halved crosswise
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¼ cup rice wine
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2 tablespoons korean soup soy sauce
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1 tablespoon korean beef stock powder, or beef bouillon
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1 tablespoon granulated sugar

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½ tablespoon sea salt
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2 teaspoons freshly ground black pepper
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8 cups water
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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

Instructions

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!