Korean Cold Noodle Soup - {Mul Naengmyon}

Recipe Ingredients

2 lbs	908g / 32oz	Beef brisket
2 lbs	908g / 32oz	Beef bones
1		Ginger root - (1" long)
10		Sichuan peppercorns - (to 12)
1 teaspoon	5ml	Dry mix bonito-type soup stock - dashida or hondashi
		Water - as needed
1/4 cup	59ml	Rice vinegar
2 teaspoons	10ml	Salt - (to 3 tspns) - or to taste
		Asian hot mustard or hot mustard oil - (optional)
1		Korean buckwheat noodles (naengmyon) - (26 oz)
2		Korean cucumbers (small)
1		Peeled cored Asian pear - peeled, sliced thin
4		Hard-boiled eggs - (to 5) - halved

Recipe Instructions

Combine brisket, bones, ginger, peppercorns and soup stock in large pot. Add 2 1/2 quarts water. Bring to boil, then reduce heat and simmer over low heat until water reduces to about 2 quarts, 2 to 2 1/2 hours.

Allow beef to cool then refrigerate; discard bones. Strain liquid through cheesecloth or very fine mesh strainer. Refrigerate beef stock 4 to 5 hours, place in freezer or cool over ice water until fat solidifies.

Remove all fat from stock. Combine rice vinegar, salt and mustard in bowl. Add to beef stock. Cut cold beef brisket into thin 2- by 1-inch slices.

Bring 2 to 3 quarts water to boil in large pot and add noodles. Boil about 3 minutes. Remove noodles from heat and rinse thoroughly in cold water to cool. Drain.

Place noodles in 6 to 8 large bowls. Distribute beef stock and beef slices evenly among bowls. Add ice if desired. Garnish with cucumbers that have been sliced in thin strips, pear slices and hard-boiled eggs. Serve immediately with Asian hot mustard, if desired.

This recipe yields 6 to 8 servings.

Each of 8 servings: 217 calories; 643 mg sodium; 137 mg cholesterol; 7 grams fat; 25 grams carbohydrates; 18 grams protein; 0.99 gram fiber.

Source:
The Los Angeles Times, 08-23-2000

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