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Mul Naeng-Myeon (Korean Buckwheat Noodles in Chilled Broth)
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Mul Naeng-Myeon (Buckwheat Noodles in Chilled Broth)

A recipe for Mul Naeng-Myeon (Buckwheat Noodles in Chilled Broth) from the cookbook, Our Korean Kitchen.
Course Main
Cuisine Korean
Keyword beef, Korea, Korean, noodle, soup, sweet potato noodle
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 30 minutes
Servings 2 Servings

Ingredients

  • 3 ounces beef tenderloin or sirloin thinly sliced
  • 3 1/4 cups beef stock homemade or store-bought
  • 3 tablespoons rice vinegar plus extra to serve
  • 2 tablespoons soy sauce
  • 7 ounces naeng-myeon or soba noodles
  • 1 teaspoon sunflower oil
  • 1/4 Asian or 1/2 regular pear about 2 ounces
  • 1/8 cucumber 1 oz, halved, seeded, and cut into half moons
  • 1 hard-boiled egg halved
  • 1 teaspoon toasted sesame seeds
  • Wasabi paste to taste

Instructions

  • Place the beef slices in a large, deep pan with just enough of the beef stock to cover. Bring to a boil, reduce the heat to medium, and simmer for 3 minutes, until the beef is cooked through. Remove the beef slices and keep to one side (and refrigerate until ready to use).
  • In a bowl, combine the hot beef stock with the cold stock and leave to cool completely. Season with the rice vinegar and soy sauce, then cover and refrigerate until very well chilled.
  • Bring a large pan of water to a boil, add the noodles, and cook for 4 minutes, until just cooked through, but still a little chewy. Drain and refresh with cold water until the noodles are cold. Drain again and toss with sunflower oil to prevent them from sticking together. Refrigerate until well chilled.
  • When you are ready to serve, peel and core the pear (if you haven't already done so) and cut into thin julienne strips (don't cut too far ahead of time, as the pear will discolor).
  • Divide the noodles between 2 bowls, placing the slices of beef, pear, cucumber, and hard-boiled egg on top and scatter over the sesame seeds. Divide the chilled broth between the bowls and serve with the wasabi and some more rice vinegar.
  • At the table, add in a little of each to taste; it should have a distinct flavor of wasabi. Stir everything together and enjoy.