How to Korean Naengmyon Make Asian Cooking Recipe Cuisine

Korea Naengmyon (Cold Buckwheat Noodle Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

2 pounds beef brisket

2 pounds beef bones

1 carrot, peeled

1 onion, peeled

10 thin slices peeled fresh ginger

2 garlic cloves, peeled and lightly crushed

1 tablespoon sugar

1 tablespoon white wine or rice wine vinegar

¼ cup soy sauce, plus more for serving

Salt and black pepper to taste

1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles

1 cup Lightly Pickled Cucumber 

1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber 

1 Asian pear or Granny Smith apple, peeled, cored, and grated

2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced

3 or 4 hard-cooked eggs , peeled and cut in half

About 1 teaspoon hot red pepper flakes, preferably Korean

Hot mustard, like Colman's, for serving

Directions:

Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers. Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered. 

Transfer the meat to a plate; cover and refrigerate. Strain the broth and chill for several hours or overnight; skim off excess fat. You should have about 2 quarts of stock. Add water to make 2 quarts if you have less; if you have more, that's fine. 

Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning—the broth should be delicious on its own.

Set a large pot of water to boil and add salt. Cook the noodles until tender, just a few minutes. Drain, then run under cold water until cool; drain again and set aside.

Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them. Thinly slice the beef and put a few slices in each bowl. Garnish with a bit of cucumber, daikon, pear, chile, and ½ egg sprinkled with salt and hot red pepper flakes. Serve with mustard and soy sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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