Mul Naengmyeon (Korean Cold Noodle Soup)

By Kimchimari · 180 min

Ingredients

Instructions

1. Put the beef shank, the small onion, garlic, ginger and water in a pot. Simmer on the stovetop for about 2 hours 30 to 40 minutes, until a fork goes in easily. In an Instant Pot, use 40% of the water and cook 35 minutes on high pressure, then natural release 15 minutes and quick release.
2. While the beef cooks, cut the cucumbers into angles or rectangles. Mix them in a bowl with 2 tsp sea salt, 1 Tbsp rice vinegar and 1 Tbsp sugar. Leave 10-15 minutes until well pickled.
3. For extra crunch, squeeze the pickled cucumbers in cheesecloth, keeping the liquid. Cover and refrigerate until serving.
4. Cut a 1-inch disc of radish, peel it and slice vertically into thin strips. Mix with 2 tsp sea salt, 1 Tbsp rice vinegar and 1 Tbsp sugar, cover and refrigerate.
5. Boil water, lower to a simmer, add the eggs and cook 10 minutes. Cool in cold water, peel and halve.
6. Optional: peel and thinly slice the Asian pear.
7. Let the beef cool a few minutes, then move it to a board and cover it until cool enough to touch. Strain the broth, chill it, and skim off the solid fat.
8. Slice the beef thinly against the grain. Serve at room temperature or cold.
9. Season the cold broth with soup soy sauce, sea salt, 2 Tbsp radish pickle liquid and 2 Tbsp cucumber pickle liquid, then refrigerate.
10. Boil water, cook the noodles per package directions (dry: 3-4 minutes; wet: 40 seconds to 1 minute), separating them first. Transfer to an ice bath, rinse by rubbing between hands three times, portion by swirling into bundles, and drain on a sieve.

Summarized from Kimchimari's video. Watch it for the details.

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