The BEST Naengmyoen Korean Cold Noodles!

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. In a 9-quart Dutch oven, cover the dried kelp with water and let it sit for 30 minutes to 1 hour. Meanwhile, soak the beef in cold water for 30 minutes to 1 hour to draw out excess blood.
2. Remove the kelp. Add the drained beef and the other beef broth ingredients to the pot. Cover, bring to a boil over high heat, then reduce to medium and simmer for 1 hour and 30 minutes.
3. Make the pickled radish: stir the sugar, vinegar and gochugaru together until the sugar dissolves, add the radish and toss, then transfer to an airtight container and refrigerate.
4. Line a strainer with very fine cheesecloth (double or triple layered) or a clean 100% cotton undyed cloth.
5. When the broth is done, remove the beef and chill it completely in the refrigerator before slicing thinly.
6. Strain the broth through the lined strainer, squeezing well to get every drop but keeping out any bits. Pour it into a lidded container.
7. Let the broth cool slightly, then refrigerate until fully chilled, which may take several hours or overnight. Skim off and discard all the white, hardened fat from the surface.
8. Optionally, mix the broth with dongchimi juice at 2 parts broth to 1 part juice. If using only broth, add vinegar and sugar to taste before serving. Partially freezing the broth for an icy version is optional.
9. Cook the noodles per package instructions, then rinse under cold water, rubbing them gently to remove starch, until fully cooled. Drain well.
10. To serve, put the noodles in a bowl and top with pickled radish, sliced beef, cucumber and half a boiled egg. Pour in cold broth, about 2 cups, to cover about three-quarters of the noodles. Garnish with sesame seeds and serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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