For noodles - either type of naengmyeon (2 servings)
2servings of naengmyeon noodles
1boiled eggcut into halves
1/2Korean cucumberor 1 kirby cucumber
2thin half-moon shape slices of a Korean pear - optional
Hot mustard paste
For bibim naengmyeon sauce (2 servings)
4tablespoonsfinely ground gochugaru
4tablespoonsbeef brothor water
3tablespoonsgrated Korean pear or apple
1tablespooncorn syrupor use more sugar
sesame oil to drizzle over the noodles
Sweet and sour radish
Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.
Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
In a large pot, bring the meat, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soup soy sauce with 10 minutes remaining. Remove the meat and cool. Discard the vegetables. Cool the broth.
Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. Also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the beef against the grain. Thinly slice the pear into a half-moon shape if using.
Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
Make two one-serving size mounds, placing in a colander to drain.
Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.
See mul naengmyeon above for cooking noodles and preparing the toppings. For bibim naengmyeon, slice or julienne the cucumber and do not salt.
Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.
1. You can also use the leftover radish as a side dish. The radish will keep well for a couple of weeks. It may become soft after that. 2. Chill the bowls in the freezer before using to help keep the noodles and broth cold while eating.