Ingredients
Units
Scale
- Dongchimi Ingredients:
- 2 1/2 pounds Korean white radish (preferably small variety)
- 2 tablespoons coarse sea salt (less if smaller grain salt)
- 1 tablespoon sugar
- 1 tablespoon coarse sea salt
- 2 green and/or red chili peppers, thinly sliced
- 2 scallions, cut into about1-inch lengths
- 1 small Asian pear or apple, peeled and cored
- 5 – 6 plump garlic cloves
- 1-inch ginger piece
- 1/4 small onion (optional for additional tartness)
- 1 tablespoon glutinous rice powder
- 1 cup water
- 9 cups water
- about 2 tablespoons sea salt – (If using smaller grain salt like kosher salt or table salt, use much less.)
- ***
- Naengmyeon:
- For sweet and sour radish:
- 1 pound Korean radish mu
- 3 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ***
- For pheasant broth:
- 1 small pheasant – about 2 – 2 1/2 pounds
- 1/2 pound pheasant breast meat
- 6 ounces Korean radish, mu (무)
- 1/2 medium onion
- 6 cloves of garlic
- 3 thin ginger slices about 1 inch round
- 2 large scallion white parts
- 1/2 teaspoon peppercorns
- 2 tablespoons soup soy sauce
- 1 teaspoon sugar
- salt to taste
- ***
- For noodles:
- 2 servings of naengmyeon noodles
- 1 boiled egg cut into halves
- 1/2 Korean cucumber or 1 kirby cucumber
- 2 thin half-moon shape slices of a Korean pear – optional but recommended
- Vinegar
- Hot mustard paste
Instructions
- Naengmyeon is best eaten from very cold bowls. About 20 minutes prior to eating, place individual metal bowls in the refrigerator or freezer.
- Sweet and sour radish:
- Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about ¾-inch strips. You can use a mandoline to thinly slice, if available.
- Naengmyeon:
- Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
- In a large pot, bring the whole pheasant, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. In the last 15 minutes, add in the pheasant breasts.
- Stir in soup soy sauce with 10 minutes remaining. Remove the meat and whole bird and reserve as it cools. Discard the vegetables. Cool the broth.
- Naengmyeon broth:
- Pour 3 cups of the broth into a bowl (about 2 ½ cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). Add 2 cups of dongchimi broth – also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
- Mul naengmyeon:
- Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the pheasant breast against the grain. Remove any meat from the whole bird you might want to use or reserve for another recipe. Thinly slice the pear into a half-moon shape if using.
- Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
- Make two one-serving size mounds, placing in a colander to drain.
- Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of pheasant breast (plus any meat from the whole bird you choose to add), cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
- Prep Time: 0 hours
- Cook Time: 0 hours
