Cold Noodles In Beef Broth (Mul Naeng Myun)

More from this source
Los Angeles Times

Comments

Add a comment

Ingredients

1 pound beef brisket (1 to 1 1/2 inches thick)

3 cloves garlic, peeled and smashed

1( 1/2 -inch) knob (about ½ ounce) ginger root, peeled and sliced into discs

2 green onions, cut into thirds

1 serrano

5 tablespoons distilled vinegar, divided

1 1/2 tablespoons soy sauce

2 cups dongchimi liquid (from a large container of dongchimi kimchi)

2 teaspoons salt

2 1/2 teaspoons sugar, plus additional for garnish

1 (22-ounce) package of Korean buckwheat or arrowroot noodles

1 Asian pear, peeled, cored and cut into quarters, then thinly sliced lengthwise

1 recipe quick-pickled daikon

1 recipe quick-pickled cucumber

2 hard-boiled eggs, halved

Rice wine vinegar, for garnish

Asian hot mustard or mustard oil, for garnish

You might also like

Cold Buckwheat Noodles (Mool Naengmyun)
SF Gate
Cold Sesame Noodles With Summer Vegetables
Bon Appetit
Cold Peanut Noodles
Whole Living
Cold Sesame Noodles Recipe
Food Republic
Cold Noodles With Miso, Lime And Ginger
smitten kitchen
Cold Korean Buckwheat Noodles Recipe
Food Republic
Cold Soba Noodles
101 Cookbooks
Cold Rice Noodles With Peanut-Lime Chicken
smitten kitchen
Korean Spicy Cold Noodles
Simply Recipes
Cold Noodles With Peanut Sauce
David Lebovitz