The Hirshon Korean Spicy Cold Noodles – 비빔냉면

Ingredients

• 1 16 oz. package of dried [easyazon_link identifier="B004N3V0Z4" locale="US" tag="t0c5f-20"]naeng myun[/easyazon_link] (the Korean buckwheat noodles can be found at your local Asian market)
• ½ lb. beef brisket
• ***
• Bibim sauce (yields about 1 cup):
• ¼ of a medium-sized onion, roughly chopped (about 2 ounces)
• 2 Tablespoons [easyazon_link identifier="B004JPW9TC" locale="US" tag="t0c5f-20"]kochujang[/easyazon_link] (red pepper paste)
• 1 Tablespoon rice vinegar
• 2 Tablespoons sugar
• ½ Tablespoon sesame seeds
• ½ Tablespoon [easyazon_link identifier="B00IJZVWW8" locale="US" tag="t0c5f-20"]shitake mushroom powder[/easyazon_link] (Optional, TFD addition. If not using, use ½ Tablespoon sesame seeds instead)
• ¼ cup [easyazon_link identifier="B00SEIBJQE" locale="US" tag="t0c5f-20"]Korean red pepper powder[/easyazon_link]
• ½ teaspoon salt
• 2 cloves garlic, roughly chopped
• ½ cup reserved beef broth
• ***
• Toppings:
• 4 teaspoons sesame oil (Kadoya brand strongly preferred)
• ½ cup grated daikon
• 2 hard-boiled eggs
• 3 perilla (shiso) leaves, finely shredded
• ½ Korean Pear Apple (preferred) or ½ Bosc pear, thinly sliced in 2-inch lengths
• ½ medium English cucumber, peeled, cut in 2-inch sections, halved, and thinly sliced lengthwise
• ***
• 1 tsp. hot mustard powder
• ½ tsp. water

Instructions

1. Naeng myun is best eaten from very cold bowls. About 20 minutes prior to eating, place individual metal bowls in the refrigerator or freezer.
2. In a small bowl, mix the mustard powder with the water to make a paste, and set aside.
3. Soak beef in cold water for about 20-30 minutes to draw out the blood.
4. In a medium pot, add enough water to cover the beef. Over high heat, bring to a boil. Lower the heat to medium low and simmer covered for about 2 hours.
5. Remove beef from water and let cool. Set aside in the refrigerator and save the reserved broth in a separate container. The beef will be easier to slice thinly once properly chilled.
6. In a blender, purée the ingredients for the bibim sauce until smooth. Set aside the mixture, cover, and refrigerate until ready to use. This will also allow the flavors of the ingredients to meld together. If you can, it’s ideal if you prepare this the day before, but a couple of hours in the refrigerator before serving is sufficient.
7. Preparing the noodles (make this right before serving)
8. In a large pot, bring water to a boil. Cook the noodles for about 2-3 minutes.
9. Drain and rinse the noodles by submerging them in cold water in a large pot and draining them in a fine-mesh colander. Repeat this 3 times.
10. Loosely separate the noodles into 4 portions in the colander.
11. Preparing the bowls:
12. Cut beef crosswise with the grain in very thin slices.
13. Cut hardboiled egg in half lengthwise.
14. Place a mound of noodles in the center of the bowl.
15. Spoon about ¼ cup of bibim sauce in the center.
16. Drizzle 2 teaspoons of sesame oil over the bowl.
17. Fan the sliced pear on one side. Fan the sliced beef on the other side. Place the half of a hardboiled egg in the center. Add all other topping ingredients.
18. Allow diners to mix everything together until all the noodles are coated in the sauce. Add mustard sauce, additional vinegar or sesame oil to taste. Serve with the hearted, reserved beef broth in a separate bowl.

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