Mul Naengmyeon Recipes

Steps:

• Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
• Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
• Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
• Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
• Stir the water radish kimchi brine into the cold broth.
• Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
• Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
• Enjoy!

Steps:

• For the bibim and naengmyeon: Whisk the onion, ginger, garlic, gochujang, gochugaru, apple cider vinegar, sesame oil, soy sauce, sugar and rice syrup in a medium bowl until combined. Refrigerate until ready to use.
• Add the eggs with enough cold water to cover by at least 1 inch to a small saucepan.. Cook over medium heat until the water comes just under a boil, about 8 minutes. Transfer the eggs to an ice bath with a slotted spoon to stop the cooking process. Peel and cut in half vertically. Set aside until ready to use.
• Toss the radish with 1 teaspoon salt, 1 teaspoon sugar, and vinegar and mix in a medium bowl until each slice is seasoned and coated. Add more vinegar and sugar if some of the radish tastes more bitter than others. Cover and refrigerate until ready to use.
• Whisk the remaining sugar with 1/2 cup water in a small bowl (this helps pears from oxidizing and turning brown). Add the pears and set aside.
• Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a strainer and rinse in a running bath of cold water, rubbing between fingers and gently massaging in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain and set aside in a strainer until ready to use.
• For the toppings: Divide the noodles, sauce, eggs, radish, pear, cucumber, sesame seeds and the meat from the mul naengmyeon if using among 4 large soup bowls and drizzle with sesame oil. Serve immediately.