Beef Naengmyeon

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.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 552
• Protein: 31 g
• Carbs: 57 g
• Fat: 21 g

Ingredients

• 400 g Korean sweet potato noodles ( dry )
• 500 g Beef heel ( in one piece )
• 2 L Mineral water ( cold )
• 1 piece Onion ( halved )
• 3 piece Garlic ( whole cloves )
• 100 g Korean radish ( thinly sliced )
• 0.5 piece Cucumber ( julienned )
• 0.5 piece Pear ( matchsticks )
• 2 piece Hard-boiled egg ( halved )
• 2 tbsp Korean soy sauce ( for the broth )
• 4 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tbsp Sesame seed ( toasted )
• 500 ml Radish water kimchi brine (Dongchimi) ( strained brine )

Instructions

1. Start the broth

   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. Clarify and chill

   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. Prepare the toppings

   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. Cook the noodles

   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. Plating

   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.

Chef's tips

• 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.

Storage

The broth keeps for 2 days in the fridge. Noodles must be eaten immediately after cooking.