dinner · dairy-free
Mul naengmyeon
Pyongyang-style icy buckwheat noodles in tangy chilled beef and radish-kimchi broth.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer brisket, onion and garlic in 1920 ml water for 1.5 hours; slice beef thinly and strain broth.
-
2
Season broth with soy, vinegar, sugar and salt, add dongchimi liquid, then chill until slushy-cold (freeze 1 hour).
-
3
Cook noodles per package, rinse under cold water rubbing off starch.
-
4
Mound noodles in bowls and pour icy broth over.
-
5
Top with beef, pear, cucumber and egg; add mustard and vinegar at the table, cutting noodles with scissors.
