Korean Cold Noodles in Beef Broth
Refreshing chilled buckwheat noodles in savory beef broth
Ingredients
Instructions
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Prepare the brothIn a large pot, combine beef, onion, ginger, garlic, and white parts of green onions. Add 10 cups of water and bring to a boil. Reduce heat to low and simmer for about 2 hours, skimming off any foam that rises to the surface. The broth should reduce to about 6-7 cups.
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Strain and season the brothRemove the beef and set aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Add rice vinegar, sugar, and salt to the broth. Stir until dissolved, then refrigerate until thoroughly chilled, at least 1 hour.
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Prepare the noodlesCook the buckwheat noodles according to package instructions, usually 3-5 minutes in boiling water. Drain and rinse under cold running water until completely chilled. Drain well and set aside.
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Prepare the garnishesSlice the cooled beef thinly. Julienne the cucumber and Korean pear. Slice the green parts of the green onions thinly. Cut hard-boiled eggs in half.
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Assemble the dishDivide the noodles among 4 large, deep bowls. Pour about 1½ cups of the chilled broth over each serving of noodles. Top with sliced beef, julienned cucumber, pear, green onion slices, and half a hard-boiled egg.
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Final touchesDrizzle each bowl with a little sesame oil and serve with a small dollop of Korean mustard paste or Dijon mustard on the side. Traditionally, scissors are provided at the table to cut the long noodles before eating.
Nutritional Information
420
Calories
per serving
28
Protein
g per serving
58
Carbohydrates
g per serving
11
Total Fat
g per serving
3
Saturated Fat
g per serving
4
Fiber
g per serving
14
Sugar
g per serving
1280
Sodium
mg per serving
12
Vitamin C
mg per serving
2.5
Iron
mg per serving
Korean Cold Noodles in Beef Broth is Also Known As
Mul-naengmyeon, Naengmyeon, Korean Cold Buckwheat Noodles, Pyongyang Naengmyeon or Hamheung Naengmyeon
