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mul naeng myun
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5 from 12 votes

(Mul) Naeng-Myun / Korean Chilled Buckwheat Noodles in Soup

Start the soup base first. You can wash/peel/slice/prep all the vegetables and make hard boiled eggs while the soup is cooking, and then chilling (could be a few hours!). Naeng-myun noodles take about 5 minutes to cook; cook them just before serving, and make sure to rinse them a few times to give them that chewy, springy bounce!
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course, Soup
Cuisine: asian, korean
Keyword: buckwheat, naeng myun, neng myun, soba noodles
Servings: 6 servings

Ingredients

  • 1 lb beef brisket
  • 1 quart chicken stock + 1 quart filtered water you can also used prepared beef stock in place of water if you have it for a much richer soup taste
  • 4 to 5 cloves garlic peeled and smashed
  • 1 inch piece fresh ginger peeled and smashed
  • 1 medium onion peeled and quartered length-wise through the root
  • 3-inch section of daikon radish cut into ½-inch rounds
  • 1 teaspoon salt
  • 5-7 whole black peppercorns
  • ¼ cup rice vinegar
  • 1-3 teaspoons sugar or to taste (optional)
  • lb package Korean naeng-myun noodles
  • 1 teaspoon sesame oil
  • 1 small Asian pear quartered and thinly sliced
  • 1-2 Persian cucumbers thinly sliced
  • vinegar-pickled daikon radish slices thinly slice daikon radish, pickle using Momofuku brine, recipe here
  • cabbage kimchi red pepper rinsed off under cold water
  • hard boiled eggs half egg for each serving (how to make PERFECT Hard Boiled Eggs, recipe here)
  • to serve: toasted sesame seeds garnish, hot mustard oil or wasabi

Instructions

Make Soup Base

  • Rinse beef brisket, then place in a large pot, and cover with water by 1 inch. Bring to a rolling boil and allow it to boil out for about five minutes. Turn off the heat, carefully pour out the water with all the foam and fat, rinse off the beef and the pot. Wipe out any foam/scum that sticks to the side.
  • Add chicken stock, filtered water, garlic, ginger, onion, daikon radish, salt and peppercorns. Bring to a boil, the reduce heat and simmer for about an hour, covered, with just a little bit of space to let some steam out. The soup will reduce to about ¾ the original.
  • Once the beef is cooked, remove it to a plate and put in the refrigerator to chill and "set." When the beef brisket is cool enough to handle and more "solid," slice it against the grain as thinly as possible.
  • Strain the soup through a fine mesh sieve into a heat proof container. Chill the soup for a couple of hours in the refrigerator, you can also let it chill overnight.
  • Once the soup is chilled, stir in additional salt and pepper to taste, vinegar, and sugar.

Cook Naeng Myun Noodles

  • Cook the naeng-myun noodles according to the package. Bring water in a large pot to a boil. You can probably use the pot you used to cook the beef/make the soup. Turn down the heat to medium and let cook for about 5 minutes.
  • Drain into colander and rinse with cold running water several times while gently "massaging" the noodles. Drizzle the rinsed and drained noodles with sesame oil and gently massage the noodles to distribute the oil. Divide the cooked naeng-myun noodles among serving bowls right away because the noodles are somewhat "sticky" and start to clump together fairly soon (if they are left without liquid/broth).

Assemble Naeng Myun in Bowls

  • Top the noodles in each bowl with a few slices each of Asian pear, cucumber, rinsed cabbage kimchi, beef brisket, and half a hard boiled egg. Carefully ladle soup into bowl around noodles. Add ice cubes to the soup in the bowls. Garnish with toasted sesame seeds and serve with additional vinegar (using the pickling brine from the radish works well), hot mustard, and kimchi.
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