Beef Naengmyeon
Ingredients
- 400 gKorean sweet potato noodles (dry)
- 500 gBeef heel (in one piece)
- 2 LMineral water (cold)
- 1 pcOnion (halved)
- 3 pcGarlic (whole cloves)
- 100 gKorean radish (thinly sliced)
- 0.5 pcCucumber (julienned)
- 0.5 pcPear (matchsticks)
- 2 pcHard-boiled egg (halved)
- 2 tbspKorean soy sauce (for the broth)
- 4 tbspRice vinegar
- 2 tbspWhite sugar
- 1 tbspSesame seed (toasted)
- 500 mlRadish water kimchi brine (Dongchimi) (strained brine)
Method
A translucent beef broth served ice-cold, with a sharp acidity that awakens the palate. Chewy sweet potato noodles provide a unique texture, paired with the crisp freshness of pear and radish.
- 1
Place the beef shank in a pot with the onion, garlic, and mineral water. Bring to a boil, skim carefully to obtain a clear liquid, then simmer over low heat until the meat is tender.
- 2
Strain the broth through a fine-mesh sieve. Add the dongchimi brine, soy sauce, rice vinegar, and sugar. Let cool, then place in the freezer: the broth should be ice-cold, almost like a slushy, at the time of serving.
- 3
Slice the Korean radish and cucumber into thin strips. Cut the pear into matchsticks. Thinly slice the cooked meat into very fine pieces that melt in the mouth.
- 4
Plunge the sweet potato noodles into boiling water. Once cooked, rinse them immediately in ice water, rubbing them to remove starch. They should be firm and elastic.
- 5
Form noodle nests at the bottom of large bowls. Arrange the meat, radish, cucumber, pear, and half a hard-boiled egg. Pour the chilled broth over and sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- The secret is in rinsing the noodles: rub them vigorously under cold water to remove the starch, otherwise they will stick.
- The broth must be served with ice crystals. If you have time, freeze part of the broth in ice cube trays and crush them just before serving.
How long does this dish keep?
The broth keeps for 2 days in the fridge. Noodles must be eaten immediately after cooking.
