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Naengmyeon, Noodles, Korean Recipe, Korean Food Recipe
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Home >> Noodles Recipes

NAENGMYEON

INGREDIENTS :

300g buckwheat noodles, 300g beef shin, 1 cucumber, 200g daikon radish, 1 Korean pear, 2 eggs, 2 cloves of shallots, 4 cloves of garlic, 1T pine nuts, 1T oil, 1T salt.


SEASONINGS:
(1) 1/4t chonju (i.e. rice wine), 1/4t citron honey, 1/4t ground black pepper.
(2) 3 cups of broth, 7 cups of water.
(3) 1T Korean fish sauce, 2T rice vinegar, 2T sugar, 2T salt, 1/2t mustard powder.
(4) 1/2t salt, 1T sugar, 1t rice vinegar, 1/2t Korean hot red pepper powder.
(5) 1T sugar, 2T lukewarm water.

PREPARATION :

1. Rinse beef shin; Blanch in boiling water for 1 minute; Lift the beef shin up immediately and rinse in cold running water till cool; Drain; Marinate in seasoning (1) till ready to use.
2. Peel, rinse and slice garlic.
3. Peel, rinse and slice shallots.
4. Pour seasoning (2) to a pot; Bring to the boil over a high heat; Add the garlic, the shallot and the beef shin; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 1 hour; Turn off the heat; Uncover; Lift the beef shin up and cool at the room temperature; Add seasoning (3) to the soup; Stir till well mixed; Cool at the room temperature.
5. Peel, rinse and cut off both ends of daikon radish; Cut into round slices; Transfer to a bowl; Add seasoning (4); Stir till well mixed; Leave it for at least 30 minutes.
6. Arrange 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 boil will help center the yolks); Turn off the heat; Leave it with the lid for 15 minutes; Chill the eggs by placing them under cold running water; Roll the eggs on a flat surface to crack the shell slightly prior to peeling; Roll each under your hand back and forth to separate the membrane from the entire egg; Peel the shell off, starting at the larger end.
7. Add seasoning (5) to a bowl; Stir till the sugar dissolved.
8. Rinse a pear and drain; Hull; Cut into slices; Soak in the sugar solution from the step 7 till ready to use.
9. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat;
10. Rinse a cucumber and drain; Cut off both ends of the cucumber; Rub each end with another cut-off end for 1 minute; Rinse and drain; Cut ino round slices.
11. Blanch buckwheat noodles in boiling water with some salt and some oil for a few minutes (according to the package instruction); Lift the buckwheat noodles up immediately and rinse in cold running water till cool; Drain.
12. Strain the beef soup from the step 4 through a sieve to a bowl.
13. Cut the beef shin from the step 4 into slices.
14. Cut the hard-boiled eggs from the step 6 into round-slices.
15. Arrange the buckwheat noodles in serving bowls; Sprinkle with the pine nuts; Place pear slices on top of the noodles; Put some radish slices on top of the pear; Pour beef soup from the step 12 over the noodles; Put a few slices on top of the radish with the top of the cucumber; Garnish with the egg slices; Serve immediately.