Korea's refreshing cold buckwheat noodle dish, served in an icy, tangy beef and dongchimi (radish water kimchi) broth with tender beef slices, cucumber, and a half egg. Chilling the broth and noodles until nearly frozen is what defines the dish's signature ice-cold bite.
•2 cups dongchimi (radish water kimchi) juice, or substitute extra beef broth with vinegar
•3 tbsp rice vinegar
•2 tbsp sugar
•1 tbsp soy sauce
•1 lb naengmyeon noodles (buckwheat noodles)
•1 Korean pear or Asian pear, thinly sliced
•1/2 cucumber, julienned
•2 eggs, hard-boiled and halved
•Yellow mustard and vinegar, for serving
Steps
1.Simmer the beef brisket with the onion, garlic, and ginger in enough water to cover for 1 to 1.5 hours, until the beef is tender.
2.Remove the beef and set aside to cool, then slice thinly once cooled.
3.Strain the beef broth and skim off the fat, then chill it completely in the refrigerator, or over an ice bath for faster cooling.
4.Combine the chilled beef broth with the dongchimi juice, rice vinegar, sugar, and soy sauce, tasting and adjusting for a bright, tangy-sweet balance.
5.Freeze the seasoned broth for about 1-2 hours, or until it develops icy slush crystals but is not fully solid.
6.Cook the naengmyeon noodles in boiling water briefly according to package instructions, then immediately rinse under cold running water and rub the strands to remove excess starch, until fully chilled.