Enjoy Cooking with CooksCentral.

Cold Buckwheat Noodles (Naeng myun)

avatar image

Cold Buckwheat Noodles (Naeng myun)

500g buckwheat noodles,
200g brisket,
70g cucumber,
100g radish kimchi,
1/4 pear,
2 eggs,
5 cups of beef stock,
soy sauce,
salt,
sugar,
vinegar,
mustard or 'da-de-gi' chili sauce

1. Boil the brisket in plenty of water. Cool it and take off the oil on top. add a little bit of salt, sugar, vinegar and soy sauce.
2. Cool the beef and cut into thin slices. Halve the cucumber and preserve it with salt. Squeeze out the water and slightly. Cook it on a pan without oil.
3. Radish should be cut into thin flat slices. Preserve in salted and then squeeze out the water. Season it with vinegar, sugar, salt and chili powder.
4. Pears should be cut round and flat. The egg should be 1/2 fully cooked and then halved.
5. Boil the buckwheat noodles. When they are cooked, take them out and rinse in cold water several times. Drain out the water.
6. Put the noodles in a bowl and arrange the prepared ingredients nicely. Pour the beef stock into the bowl. Serve it with hot mustard or 'da-de-go' chili sauce.