Mul naengmyeon, or cold buckwheat noodles are served in chilled dongchimi (radish water kimchi) or beef broth. Recently, it has become common to eat naengmyeon instead of rice at the end of galbi meals for a refreshing finish to the meal.
159g buckwheat noodles, 30g radish, 30g cucumber, 30g pear, ½ boiled egg
Radish seasoning: ½ tsp salt, 1 tsp sugar, 2 tsp vinegar
Naengmyeon Broth: 300ml beef broth, pinch of mustard (opt.), pinch of vinegar (opt.)
① Make beef stock with brisket.
② Cool the stock and thinly slice boiled brisket along the grain. Thinly slice radish and leave in seasoning for about 10 minutes then squeeze out the excess water.
③ Julienne cucumber. Thinly slice pear.
④ Add 1 tsp salt to boiling water then boil buckwheat noodles on high heat for 2 to 3 minutes. Rinse in cold water and quickly rinse again in ice water then drain.
⑤ In a bowl, put boiled buckwheat noodles from ④ and arrange radish, cucumber, pear, and boiled egg over noodles. Pour beef stock.
⑥ Serve with mustard and vinegar according to taste preference.