Cold soba noodles in beef broth (延吉冷面)

Method6 steps

1. 1

   Step 1: Blanch the beef chunks in a pot of boiling blanching water, then drain and discard that water. Transfer the beef to a clean pot with the separate 1200 ml braising water, chopped scallions, sliced ginger, star anise (1), cassia, bay leaf (1), optional Sichuan pepper and fennel, 3 tablespoons light soy sauce, 2 teaspoons braising vinegar, half-tablespoon braising sugar (½ tbsp) and teaspoon salt (1 tsp). Bring to a boil, then reduce to a simmer for about 1–1½ hours, checking from 1 hour and continuing until the beef is fully cooked and tender.

   Check braised beef · 60 minUses 500 g beef shank, cut into large chunks · 1200 ml water for the beef broth · 2 stalks scallion, finely chopped · 1 thumb-sized piece ginger, sliced · 1 star anise · 1 small piece cassia cinnamon · 1 bay leaf · ½ tsp Sichuan peppercorns, optional

2. 2

   Step 2: Lift the tender cooked beef from the pot in step 1 and strain the broth. Discard the scallion, ginger and whole spices and skim off floating fat. Put the beef and strained broth into separate shallow containers and refrigerate promptly, within 2 hours of cooking. Chill for at least 1 hour and until the beef and broth are cold; overnight preparation is also suitable. Keep both refrigerated while preparing the noodles.

   Check chilled beef and broth · 60 minUses cooked beef and braising broth

3. 3

   Step 3: Cook the 170 g dried soba in a separate pot of boiling noodle water according to its package. Drain and rinse under cool running drinking water until fully cool and slippery, then drain well; discard the cooking and rinsing water.

   Uses 170 g dried soba noodles · Water, enough to cook and rinse the soba

4. 4

   Step 4: Meanwhile, boil the egg (1) in a separate saucepan of water until its white and yolk are firm. Drain, cool enough to handle, peel and halve it. Keep the cooked halves ready for the two bowls.

   Uses 1 egg · Water, enough to boil and cool the egg

5. 5

   Step 5: Divide the cold strained broth from step 2 between two large serving bowls. Add 4 teaspoons finishing vinegar, 1 pinch sugar and 1 pinch salt to each bowl. Slice the chilled beef from step 2 thinly and set aside enough slices to top the two bowls; keep the remaining beef refrigerated for another meal.

   Uses Cold strained broth from the separate broth container · Chilled cooked beef from the separate beef container · 8 tsp white rice vinegar for two bowls (4 tsp per bowl) · 2 pinches sugar for two bowls (1 pinch per bowl) · 2 pinches salt for two bowls (1 pinch per bowl)

6. 6

   Step 6: Divide all the cooled drained soba from step 3 between the two seasoned broth bowls from step 5. Add the reserved serving portion of beef slices from step 5 and divide the two cooked egg halves from step 4, sliced half-apple (½) and julienned cucumber (200 g) between them. Top with ready kimchi and gochujang to taste and sprinkle the teaspoon toasted sesame seeds (1 tsp) over both bowls. Serve cold promptly; keep any leftover beef and broth refrigerated.

   Uses All cooled drained soba · two seasoned broth bowls · Beef slices reserved to top the two bowls; remaining beef is a leftover · Both peeled cooked egg halves · ½ apple, sliced · 200 g cucumber, julienned · Ready kimchi, to taste · Ready gochujang, to taste