Mul Naengmyeon

67 mins
Serves 1
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Directions

  1. 1Soak brisket in water for half an hour, then combine with dashi, black peppercorns, green onion bulbs, garlic, onion, korean radish, and water.
  2. 2Soak brisket in water for half an hour, then combine with dashi, black peppercorns, green onion bulbs, garlic, onion, korean radish, and water.
  3. 3Soak brisket in water for half an hour, then combine with dashi, black peppercorns, green onion bulbs, garlic, onion, korean radish, and water.
  4. 4Pressure cook for 40 minutes, then set the brisket aside to cool and strain the broth.
  5. 5Pressure cook for 40 minutes, then set the brisket aside to cool and strain the broth.
  6. 6Pressure cook for 40 minutes, then set the brisket aside to cool and strain the broth.
  7. 7Strain out as much of the fat as you can.
  8. 8Strain out as much of the fat as you can.
  9. 9Strain out as much of the fat as you can.
  10. 10Let the broth cool before adding some dongchimi broth.
  11. 11Let the broth cool before adding some dongchimi broth.
  12. 12Let the broth cool before adding some dongchimi broth.
  13. 13Mix equal parts of broth and dongchimi broth.
  14. 14Mix equal parts of broth and dongchimi broth.
  15. 15Mix equal parts of broth and dongchimi broth.
  16. 16Put this in the freezer for a couple of hours to make a slush.
  17. 17Put this in the freezer for a couple of hours to make a slush.
  18. 18Put this in the freezer for a couple of hours to make a slush.
  19. 19Thinly slice some korean radish.
  20. 20Thinly slice some korean radish.
  21. 21Thinly slice some korean radish.
  22. 22Add sugar, salt, gochugaru, and vinegar to the sliced radish and mix thoroughly, then set aside.
  23. 23Add sugar, salt, gochugaru, and vinegar to the sliced radish and mix thoroughly, then set aside.
  24. 24Add sugar, salt, gochugaru, and vinegar to the sliced radish and mix thoroughly, then set aside.
  25. 25Prepare the other ingredients: hard-boiled eggs, thinly sliced cucumbers, and ground sesame seeds.
  26. 26Prepare the other ingredients: hard-boiled eggs, thinly sliced cucumbers, and ground sesame seeds.
  27. 27Prepare the other ingredients: hard-boiled eggs, thinly sliced cucumbers, and ground sesame seeds.
  28. 28Thinly slice the cooled brisket.
  29. 29Thinly slice the cooled brisket.
  30. 30Thinly slice the cooled brisket.
  31. 31Season the icy cold broth to your liking.
  32. 32Season the icy cold broth to your liking.
  33. 33Season the icy cold broth to your liking.
  34. 34Cook the noodles for 30 seconds to a minute.
  35. 35Cook the noodles for 30 seconds to a minute.
  36. 36Cook the noodles for 30 seconds to a minute.
  37. 37Rinse the noodles thoroughly under cold water.
  38. 38Rinse the noodles thoroughly under cold water.
  39. 39Rinse the noodles thoroughly under cold water.
  40. 40Build your bowl by layering the noodles, radish, cucumbers, brisket, and egg.
  41. 41Build your bowl by layering the noodles, radish, cucumbers, brisket, and egg.
  42. 42Build your bowl by layering the noodles, radish, cucumbers, brisket, and egg.
  43. 43Pour the seasoned broth over the ingredients.
  44. 44Pour the seasoned broth over the ingredients.
  45. 45Pour the seasoned broth over the ingredients.
  46. 46Add vinegar to taste.
  47. 47Add vinegar to taste.
  48. 48Add vinegar to taste.

Ingredients

  • 1 brisket
  • 1 brisket
  • 1 brisket
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 1 tablespoon dashi
  • 1 tablespoon dashi
  • 1 tablespoon dashi
  • 5 black peppercorns
  • 5 black peppercorns
  • 5 black peppercorns
  • 2 green onion bulbs
  • 2 green onion bulbs
  • 2 green onion bulbs
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 korean radish
  • 1 korean radish
  • 1 korean radish
  • 1 part dongchimi broth
  • 1 part dongchimi broth
  • 1 part dongchimi broth
  • 1 korean radish
  • 1 korean radish
  • 1 korean radish
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon gochugaru
  • 1 tablespoon gochugaru
  • 1 tablespoon gochugaru
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 2 hard-boiled eggs
  • 2 hard-boiled eggs
  • 2 hard-boiled eggs
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 tablespoon brown sesame seeds
  • 1 tablespoon brown sesame seeds
  • 1 tablespoon brown sesame seeds
  • 1 tablespoon soup soy sauce
  • 1 tablespoon soup soy sauce
  • 1 tablespoon soup soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 bundle cheongjangmyeon noodles
  • 1 bundle cheongjangmyeon noodles
  • 1 bundle cheongjangmyeon noodles
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar

Equipment

pressure cookerstrainerbowlknifecutting boardmortar and pestlepotcolander
Mul Naengmyeon | Clip Recipe