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Mul Naengmyeon

1h 7m
Serves 1
tiktok.com

Mul Naengmyeon

tiktok.com
1h 7m
Serves 1

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. 2Pressure cook for 40 minutes, then set the brisket aside to cool and strain the broth.
  3. 3Strain out as much of the fat as you can.
  4. 4Let the broth cool before adding some dongchimi broth.
  5. 5Mix equal parts of broth and dongchimi broth.
  6. 6Put this in the freezer for a couple of hours to make a slush.
  7. 7Thinly slice some korean radish.
  8. 8Add sugar, salt, gochugaru, and vinegar to the sliced radish and mix thoroughly, then set aside.
  9. 9Prepare the other ingredients: hard-boiled eggs, thinly sliced cucumbers, and ground sesame seeds.
  10. 10Thinly slice the cooled brisket.
  11. 11Season the icy cold broth to your liking.
  12. 12Cook the noodles for 30 seconds to a minute.
  13. 13Rinse the noodles thoroughly under cold water.
  14. 14Build your bowl by layering the noodles, radish, cucumbers, brisket, and egg.
  15. 15Pour the seasoned broth over the ingredients.
  16. 16Add vinegar to taste.

Ingredients

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

Equipment

pressure cookerstrainerbowlknifecutting boardmortar and pestlepotcolander

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