Mul naengmyon 물냉면(Buck wheat noodle in cold beef broth)
5 oz naengmyon noodle
1/3 pound beef shank
1/4 English cucumber, julienne
1/2 Asian pear, julienne
1 egg, hard-boiled, sliced in half
1/4 cup pickled radish*
sugar, vinegar, gyeoja (Korean mustard)
1/4 inch piece ginger
4-5 cloves of garlic
1 tsp. salt, 1/2 tsp. pepper
(*Pickled radish - Julienne radish.
Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.)
How to cook:
Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.
Take out the meat and slice very thinly.
Save broth, strain, put in a refrigerator.
Skim fat on top.
In a big pot of boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.
Drain and set aside.
In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.
Serve with sugar, vinegar and gyeo ja (Korean mustard).
Tips: "NaengMyon" is one of the most desirable dishes in summer.There are two types of NaengMyon noodles, "PyeongYang" style and "HamHeung" style."Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle,the chewy texture is a trademark.