Naengmyon

Name: Naengmyon
Ingredients: 2 pounds beef brisket; 2 pounds beef bones; 1 carrot, peeled; 10 thin slices peeled fresh ginger; 2 garlic cloves, peeled and lightly crushed; 1 tablespoon sugar; 1 tablespoon white wine or rice wine vinegar; 1/4 cup soy sauce, plus more for serving; Salt and black pepper to taste; 1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles; 1 cup Lightly Pickled Cucumber (page 455); 1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber (page 455); 1 Asian pear or Granny Smith apple, peeled, cored, and grated; 2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced; 3 or 4 hard-cooked eggs (page 338), peeled and cut in half; About 1 teaspoon hot red pepper flakes, preferably Korean; Hot mustard, like Colmans, for serving

17 ingredients

14 steps

Ingredients

2 pounds beef brisket
2 pounds beef bones
1 carrot, peeled
10 thin slices peeled fresh ginger
2 garlic cloves, peeled and lightly crushed
1 tablespoon sugar
1 tablespoon white wine or rice wine vinegar
1/4 cup soy sauce, plus more for serving
Salt and black pepper to taste
1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles
1 cup Lightly Pickled Cucumber (page 455)
1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber (page 455)
1 Asian pear or Granny Smith apple, peeled, cored, and grated
2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced
3 or 4 hard-cooked eggs (page 338), peeled and cut in half
About 1 teaspoon hot red pepper flakes, preferably Korean
Hot mustard, like Colmans, for serving

Directions

1

Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers.
2

Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered.
3

Transfer the meat to a plate; cover and refrigerate.
4

Strain the broth and chill for several hours or overnight; skim off excess fat.
5

You should have about 2 quarts of stock.
6

Add water to make 2 quarts if you have less; if you have more, thats fine.
7

Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning the broth should be delicious on its own.
8

Set a large pot of water to boil and add salt.
9

Cook the noodles until tender, just a few minutes.
10

Drain, then run under cold water until cool; drain again and set aside.
11

Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them.
12

Thinly slice the beef and put a few slices in each bowl.
13

Garnish with a bit of cucumber, daikon, pear, chile, and 1/2 egg sprinkled with salt and hot red pepper flakes.
14

Serve with mustard and soy sauce.