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Korean Cold Noodle Soup (Mul Naengmyon)

Time 3 hours
Yields Serves 6 to 8
Korean Cold Noodle Soup (Mul Naengmyon)
1

Combine brisket, bones, ginger, peppercorns and soup stock in large pot. Add 2 1/2 quarts water. Bring to boil, then reduce heat and simmer over low heat until water reduces to about 2 quarts, 2 to 2 1/2 hours. Allow beef to cool then refrigerate; discard bones. Strain liquid through cheesecloth or very fine mesh strainer. Refrigerate beef stock 4 to 5 hours, place in freezer or cool over ice water until fat solidifies. Remove all fat from stock.

2

Combine rice vinegar, salt and mustard in bowl. Add to beef stock.

3

Cut cold beef brisket into thin 2x1-inch slices.

4

Bring 2 to 3 quarts water to boil in large pot and add noodles. Boil about 3 minutes. Remove noodles from heat and rinse thoroughly in cold water to cool. Drain. Place noodles in 6 to 8 large bowls.

5

Distribute beef stock and beef slices evenly among bowls. Add ice if desired. Garnish with cucumbers, pear slices and hard-boiled eggs. Serve immediately with Asian hot mustard, if desired.


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