Naengmyeon (Cold Noodles)

Method11 steps

1. 1

   Step 1: Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.

   Uses 1 lb Korean radish for pickle batch (8 side servings)

2. 2

   Step 2: Mix the sliced pickle radish with its 3 Tbsp vinegar, 2 Tbsp sugar and 1 tsp salt until sugar dissolves, adding extra vinegar (to taste) or sugar to taste if desired. This pickle quantity makes about 8 side servings; use about one quarter of the batch across the 2 noodle bowls and reserve the rest as a side dish. Choose the cold-broth mul route OR the spicy bibim route.

   Uses Thinly cut pickle radish · 3 tbsp vinegar for pickle batch · 2 tbsp sugar for pickle batch · 1 tsp salt for pickle batch · Extra vinegar to taste for pickle · Extra sugar to taste for pickle or instead of bibim corn syrup

3. 3

   Step 3: For mul, or if homemade broth/beef is desired for bibim, bring the brisket, stock radish, onion (1/2 medium), scallion whites, 6 garlic cloves, ginger (3) slices and peppercorns (1/2 tsp) to a boil uncovered in 14 cups water. Reduce to a medium boil, skim, cover and cook about 1 hour until meat is tender. Add the 2 Tbsp soup soy sauce with 10 minutes remaining. Remove and cool meat, discard stock vegetables, and cool broth promptly. The source stock batch makes about 10 cups; reserve broth not used in the chosen route.

   Cook brisket about 1 hour until tender · 60 minUses 1/2 lb beef brisket (about 230 g) for stock · 6 oz Korean radish for stock · 1/2 medium onion for stock · 6 garlic cloves for stock · 3 thin ginger slices, about 1-inch round · White parts of 2 large scallions · 1/2 tsp peppercorns · 2 tbsp soup soy sauce for stock

4. 4

   Step 4: Mul route only: take 5 cups cooled stock (about 2 1/2 cups per bowl). If using prepared dongchimi broth (1–2 cups), replace 1–2 cups of stock with the same amount so the serving liquid remains 5 cups. Stir in the separate 1 tsp serving-broth sugar and salt (to taste) gradually to taste, using less salt with dongchimi. Freeze 1–2 hours until slushy. Bibim skips this mul-broth step.

   Mul broth 1–2 hours until slushy · 120 minUses Cooled homemade stock · 1 tsp sugar for 5 cups mul serving broth · Salt to taste for mul serving broth · 1–2 cups prepared dongchimi broth, optional mul substitute

5. 5

   Step 5: Bibim route only: mix the 4 Tbsp gochugaru, 4 Tbsp beef broth OR water, 3 Tbsp grated pear/apple, 2 Tbsp sugar, 1 Tbsp corn syrup (or extra sugar (to taste) to taste), 2 tsp minced garlic, 1 Tbsp soy sauce and 1 tsp salt. Keep this sauce cool in the refrigerator. Skip it for mul.

   Uses 4 tbsp finely ground gochugaru for bibim sauce · 4 tbsp beef broth OR water for bibim sauce · 3 tbsp grated Korean pear OR apple for bibim sauce · 2 tbsp sugar for bibim sauce · 1 tbsp corn syrup for bibim sauce, OR extra sugar to taste · 2 tsp minced garlic for bibim sauce · 1 tbsp soy sauce for bibim sauce · 1 tsp salt for bibim sauce

6. 6

   Step 6: Bibim route only: use the shared topping and noodle preparation below, leaving the cucumber unsalted. Omit the mul serving-broth preparation and mul bowl assembly; use the bibim assembly at the end. Choose either mul or bibim for the two bowls.

7. 7

   Step 7: Prepare toppings for the selected route: thinly slice the cucumber. For mul only, lightly salt and let it wilt; for bibim, slice or julienne without salting. Thinly slice cooked brisket against the grain if it is available and selected. Prepare the optional 2 pear slices and halve the ready-boiled egg.

   Uses 1/2 Korean cucumber, OR 1 Kirby cucumber · Salt to lightly wilt mul cucumber only · Cooked brisket, if prepared and selected · 2 thin half-moon Korean pear slices, optional · 1 ready-boiled egg, halved

8. 8

   Step 8: Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.

   Uses 2 portions naengmyeon noodles, package serving amount · Water as needed to boil, shock and rinse noodles · Ice for noodle bath; a few cubes per bibim bowl

9. 9

   Step 9: Make two one-serving size mounds, placing in a colander to drain.

   Uses Cold cooked noodles

10. 10

    Step 10: Mul route only: divide drained noodles between 2 bowls. Add the selected quarter-batch pickled radish, prepared beef slices, wilted cucumber, optional pear and half an egg to each bowl. Divide all 5 cups slushy mul broth between the bowls. Serve with vinegar and hot mustard paste as desired. Skip bibim assembly.

    Uses Two drained noodle portions · One quarter of pickle batch · Prepared mul toppings · Five cups slushy mul broth · Vinegar to serve, as desired · Hot mustard paste to serve, as desired

11. 11

    Step 11: Bibim route only: divide drained cold noodles between 2 bowls and drizzle each with 1 tsp sesame oil. Divide the selected quarter-batch pickle, unsalted cucumber, optional pear, cooked beef if available, and the halved boiled egg between them. Add a few ice cubes to each bowl and optional 1/4 cup beef broth to each. Divide prepared bibim sauce between bowls, on top or separately. Serve with vinegar and hot mustard as desired.

    Uses Two drained noodle portions · 2 tsp sesame oil for bibim serving, 1 tsp per bowl · One quarter of pickle batch · Prepared bibim toppings, unsalted cucumber · Prepared bibim sauce · Ice for noodle bath; a few cubes per bibim bowl · 1/2 cup beef broth for bibim bowls, optional (1/4 cup per bowl) · Vinegar to serve, as desired