Time: 8 hours 45 minutes
Complexity: average
Servings: 4

Mulnaengmyeon is a cold noodle dish served in an ice-cold broth with various garnishes or toppings, which can vary from restaurant to restaurant. While it's rare to make this dish from scratch at home, as Korean grocery stores offer a wide variety of refrigerated and frozen mulnaengmyeon, this recipe defies them. Mulnaengmyeon is just as delicious as restaurant-style, but made with more readily available ingredients. It can be served as a standalone dish or eaten after Korean barbecue. For a richer flavor, pairing the beef broth with the liquid from store-bought dongchimi (daikon kimchi) is recommended, but you can skip this step if you prefer the pure flavor of beef broth.

Ingredients:

Bouillon

• 450 g boneless beef shank
• 450 gr. beef brisket
• 1 12 cm square of dried seaweed (kombu, dashima)
• 1 teaspoon black peppercorns
• 4 cloves garlic, peeled
• 2 green onions, white parts only
• A quarter of a small onion
• 30 g unpeeled daikon
• 3 tablespoons Korean soup soy sauce or light soy sauce
• 5 cups chilled liquid from container of daikon kimchi (or more, if needed) +
  140 g radishes, sliced ​​0.3 cm thick, for garnish (see note)
• Distilled white vinegar

For serving

• 2 large eggs
• Half a cucumber, cut into 4 parts and cut into 0.3 cm thick slices.
• 1 tablespoon distilled white vinegar
• 1 tbsp. granulated sugar
• Half a Korean pear, peeled and sliced ​​into 0.5 cm thick slices.

Naengmyeon

• 620 g dry, chilled or frozen naengmyeon noodles
• Distilled white vinegar and yellow mustard, for serving
• Special equipment: gauze

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, seaweed, cucumbers, daikon radish, eggs

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Preparation:

Step 1
• Bouillon:
  
  Place the beef shank and brisket in a large bowl and add cold water to cover. Let sit, changing the water if it becomes too cloudy, for 30-45 minutes. Drain thoroughly.
Step 2
• Meanwhile, pour 4 liters of cold water into a 6-liter cauldron or saucepan and add the dashima. Let it sit until the dashima has doubled in size and the water turns a light green-yellow, 30-45 minutes.
Step 3
• Bring the water to a boil over medium heat; cook until the dashima begins to foam on the sides, about 2 minutes. Remove the dashima from the pot, then add the shank, brisket, black peppercorns, garlic, white part of the scallions, onion, and fresh daikon. Bring to a boil again, then reduce the heat to medium and simmer at a gentle simmer (maximum 2-3 bubbles breaking the surface), monitoring the broth and adjusting the heat if necessary every 30 minutes to prevent the broth from boiling over, until slightly reduced, 1 hour 15 minutes. Cover, reduce the heat to low, and simmer until the broth darkens, another 1 hour 15 minutes.
Step 4
• Remove the meat from the broth and let it cool on a plate. Once the meat has cooled, slice it thinly and refrigerate it in a tightly sealed container until ready to serve. Using a slotted spoon or sieve, remove and discard the vegetables and black peppercorns from the broth. Pour the broth into a container, seal tightly, and refrigerate until completely chilled, about 8-12 hours. Once the broth has cooled completely, strain it through a sieve lined with cheesecloth.
Step 5
• Season the cooled broth with soy sauce and 2 teaspoons of salt. Add the kimchi and daikon liquid and salt to taste. Add vinegar if desired. Refrigerate the broth until ready to use.
Step 6
• Garnish:
  
  Place the eggs in a small saucepan. Add enough cold water to cover them by at least 2 cm. Bring the water to a boil and cook over medium heat for 8 minutes. Using a slotted spoon, transfer the eggs to an ice bath to stop the cooking. Once cool, peel and halve lengthwise. Set aside.
Step 7
• In a medium bowl, combine the cucumber with vinegar, 2 teaspoons sugar, and 1 teaspoon salt. Toss to coat each slice. Refrigerate until ready to use.
Step 8
• In a small bowl, combine the remaining 1 teaspoon of sugar with 1/2 cup of water. Add the sliced ​​pear and set aside (this helps prevent the pears from oxidizing and browning).
Step 9
• Naengmyeon:
  
  Bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain the noodles in a colander and rinse under cold running water, gently swirling them around with your fingers. Drain, then rinse again, repeating this process two more times to remove all excess starch. Shake off excess water thoroughly and leave the noodles in the colander until ready to use. When ready to serve, rinse the noodles again as they may stick together.
Step 10
• Divide the noodles, boiled eggs, cucumber, pear, radish, and chilled broth into 4 large soup bowls. Add ice cubes to the broth. Serve immediately with white vinegar and yellow mustard.
  
  Note
  
  Daikon kimchi (dong chimi) can be found in the refrigerated kimchi section of Korean stores. It's often sold in 1.3 kg jars or 700 g containers.

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