Korean Cold Noodle (Mul Naengmyeon)

Radish Kimchi

• 100 g Daikon Radish, julienned
• ½ Asian Pear, julienned
• ½ yellow Onion, slices
• 2 stalk green Onion, cut into 3 sections
• ½ tbsp. Garlic, minced
• 1 tsp Ginger, minced
• 1.5 tbsp Sugar
• 2 tbsp Kosher Salt
• 2 cups Water

1. Julienne all ingredients
2. Ferment in air tight container for 3 days at room temperature
3. Strain and remove vegetables before use

Beef Broth

• 1 lb Beef bone
• 1 lb Beef brisket
• 2 L Water

• 50 g Daikon Radish, chopped
• 1 yellow Onion, chopped
• ½ Asian Pear, chopped
• 2 stalks green Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 tbsp Soy sauce

• 2 Salt
• 1/4 cup Sugar
• 1/2 cup Vinegar

1. Blanch beef bone and brisket and rinse well in cold water
2. In a dutch oven, bring beef bone, brisket, and water to a boil and simmer for 1.5 hour
3. Remove bone and brisket
4. Add radish, onion, pear, green onion, garlic, ginger, and soy sauce
5. Simmer for another 30 minutes before straining
6. Season with salt, sugar, and vinegar to taste
7. Combine 2 parts beef broth with 1 part radish kimchi water
8. Let chill in freezer for 2-3 hours in aluminum container until some ice has formed

Assemble

• 4 servings buckwheat Noodle
• Broth
• Slice beef brisket
• Slice pear
• Julienne cucumber
• Pickled radish (store bought)
• Hard-boiled egg, halfed
• Roasted Sesame seeds

1. Prepare buckwheat noodle according to package and rinse well under cold water