Korean Cold Noodles
This soup is served literally icy - like slush forming around the edges - which sounds insane until you try it on a hot day. Half beef broth, half dongchimi brine, and you have to season it after it's cold because cold mutes all the flavors.
Ingredients
For the Beef Broth
- 2.5 lbs beef brisket
- a large half of a Korean radish
- 1 large onion
- 10 green onion roots white parts
- 10 cloves garlic
- 2 1/2 tbsp dashida Korean beef bouillon
- 1 1/4 tsp whole black peppercorns
- 10 cups water
For the Quick Radish Kimchi
- 1.25 lbs Korean radish peeled & thinly sliced
- 5 tbsp white vinegar
- 2 1/2 tbsp dark brown sugar packed
- 2 1/2 tsp kosher salt
- 2 1/2 tsp gochugaru
For the Final Broth & Assembly
- 5-10 cups dongchimi broth
- 1.25 lbs naengmyeon noodles
- Dark brown sugar to taste
- Regular soy sauce to taste
- Thinly sliced cucumber
- 2-3 hard-boiled eggs halved
- Crushed sesame seeds
- White vinegar
- Korean yellow mustard paste optional
Instructions
- Soak brisket in cold water for 30 minutes.
- Combine brisket, radish, onion, green onion roots, garlic, dashida, peppercorns, and water in large pot. Bring to boil, simmer 1.5-2 hours.
- Meanwhile, mix sliced radish with vinegar, sugar, salt, and gochugaru for quick kimchi.
- Strain broth, discard solids. Skim fat. Cool brisket and slice thinly against grain.
- Mix strained beef broth with equal parts dongchimi broth. Freeze until slushy, about 2 hours.
- Season cold broth with soy sauce and brown sugar to taste.
- Cook naengmyeon noodles 2-3 minutes. Drain and rinse in ice water.
- Divide noodles between bowls. Top with sliced beef, quick radish kimchi, cucumber, half egg, and sesame seeds.
- Pour icy broth over noodles and serve immediately.
Notes
Serve with extra vinegar and Korean mustard paste on the side. Broth must be ice-cold for proper serving.
Did you make this recipe?Let me know how you liked it below!