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Korean-styled Cold Soba Noodles, Noodles, Korean Recipe, Korean Food Recipe
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KOREAN-STYLED COLD SOBA NOODLES

INGREDIENTS :

260g beef shank, 130g chicken breast with bones, 900g Korean soba noodles, 20g white cabbage kimchi, 36g vinegar-pickled radish, 25g vinegar-pickled cucumber, 2 eggs, 1 pear, 1 red chili pepper, 1 lemon, 2 stems of spring onion, 40g garlic, 24g ginger, 1 stem of Peking scallion, 1T salt, 1T oil.


SEASONINGS:
(1) 1/3t black pepper corns, 12 cups of water.
(2) 3T low-sodium soy sauce, 1T salt, 1T chonju (i.e. rice wine).
(3) 1t sesame oil, 1t ground black pepper, 1/2t chonju.

PREPARATION :

1. Blanch beef shank in boiling water for 30 seconds; Lift the beef up immediately and rinse in cold running water till cool; Drain.
2. Rinse chicken breast with bones; Blanch in boiling water for 1 minute; Lift the chicken up immediately and rinse in cold running water till cool; Drain.
3. Peel, rinse and slice ginger.
4. Peel, rinse and slice garlic.
5. Cut off the roots of Peking scallion; Rinse and drain.
6. Pour seasoning (1) to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the beef shank, the chicken, the ginger, the garlic and the Peking scallion; Turn to a high heat; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours (occasionally skim off any foams); Turn off the heat; Lift the beef tenderloin up and drain; Strain the soup through a fine sieve; Add seasoning (2); Stir till well mixed; Cool at the room temperature; Strain the soup through a fine sieve again; Chill in a container in the fridge till ready to use.
7. Slice the beef shank; Transfer to a container; Drizzle with seasoning (3); Toss; Chill in the fridge till ready to use.
8. Arrange 2 fresh eggs gently in an empty pot; Fill the pot with enough cold tap water to cover the eggs completely; Add a pinch of salt to the water to make the eggs easier to peel later; Cover the pot with its lid; Bring to the boil over a high heat (Stirring the eggs and water a couple of times while the water is coming to a boil will help center the yolk); Turn off the heat; Leave it with the lid for 15 minutes; Rinse the eggs in cold running water till cool; Drain.
9. Blanch soba noodles in boiling water with some salt and oil for a few minutes (according to the package instruction); Lift the noodles up immediately and rinse in cold running water till cool; Drain.
10. Cut white cabbage kimchi into rectangular-slices.
11. Cut the vinegar-pickled cucumber into round-slices.
12. Cut the vinegar-pickled radish into rectangular-slices.
13. Rinse a red chili pepper and drain; Cut off the stem; Slice.
14. Cut off the roots of spring onion; Rinse and drain; Chop.
15. Peel, rinse and drain a pear; Hull; Cut into slices.
16. Roll eggs on a flat surface to crack the shell slightly prior to peeling; Roll it under your hand back and forth to separate the membrane from the entire egg; Peel the shell off, starting at the larger end; Slice with a sharp knife.
17. Rinse a lemon and drain; Cut into halves; Discard the seeds; Cut into quarter-rounds.
18. Arrange the soba noodles from the step 9 in serving plates; Arrange the white cabbage kimchi on the top of the noodles; Put the beef shrank from the step 7 on the top of the noodles; Place the vinegar-pickled radish on the top of the beef shank and then the vinegar-pickled cucumber; Put the pear slices and then the egg slice; Carefully pour the broth from the step 6 into the serving plates; Add the lemon slices; Sprinkle with the spring onion; Garnish with the red chili pepper.