Nengmyeon with Beef and Pear
Ingredients
- 500 gBeef heel (whole for the broth)
- 2 LMineral water
- 400 gKorean sweet potato noodles
- 1 pcKorean radish (thinly sliced)
- 1 pcCucumber (into matchsticks)
- 1 pcPear (peeled and sliced)
- 2 pcHard-boiled egg (halved)
- 2 tbspKorean soy sauce
- 4 tbspRice vinegar
- 2 tbspWhite sugar
- 1 pinchGray sea salt
- 400 gBuckwheat noodles (Naengmyeon-myeon) (dried or fresh)
Method
A clear and sharp broth served with ice crystals. The noodles are chewy and firm, contrasting with the crunch of the radish and the sweetness of the pear.
- 1
Submerge the beef in cold mineral water. Bring to a boil, skimming off surface impurities. Simmer over low heat until the meat is tender and can be pierced without resistance. Strain through a fine-mesh sieve to obtain a perfectly clear liquid.
- 2
Add soy sauce, rice vinegar, and sugar to the warm broth. Adjust seasoning with sea salt. Place in the freezer until small ice crystals form around the edges of the container.
- 3
Slice the Korean radish and cucumber into thin strips. Peel the pear and cut into regular matchsticks. Thinly slice the cooled beef against the grain.
- 4
Cook the buckwheat noodles in boiling water. Once cooked, immediately plunge them into ice water. Rub them vigorously between your hands to remove starch until they are perfectly cold and elastic.
- 5
Form a nest of noodles in the center of a large bowl. Harmoniously arrange the beef, radish, cucumber, pear, and boiled egg. Pour the chilled broth all around. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The broth must be nearly frozen; that's what gives the dish its character.
- Do not skip rinsing the noodles in ice water; it is the secret to their elasticity.
How long does this dish keep?
The broth keeps for 48 hours in the fridge. Noodles must be eaten immediately after cooking.
