Cold Buckwheat Noodles

Name: Cold Buckwheat Noodles
Cuisine: Korea
Ingredients: 10 oz (300 g) beef; 12 cups (3 liters) water; 1 green onion; 3 cloves garlic, peeled; 1 zucchini or Japanese cucumber, halved and thinly sliced; 1 zucchini or Japanese cucumber, halved and thinly sliced; 1 lb (500 g) dried buckwheat (naengmyeon) or soba noodles; 1 lb (500 g) dried buckwheat (naengmyeon) or soba noodles; 1 pear (preferably nashi), peeled, cored and thinly sliced; Few tablespoons sliced cabbage or radish kimchi; 2 hardboiled eggs, halved; Hot prepared mustard, sugar and vinegar, to serve; 1 teaspoon salt, or to taste; 2 tablespoons sugar; 2 tablespoons vinegar; 2 tablespoons soy sauce

Naengmyeon

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

10 oz (300 g) beef
12 cups (3 l

Korea
Soup

Method

In a pot, bring the beef, water, green onion and garlic to a boil over high heat, skimming off any fat and froth that float to the surface. Reduce the heat to low and simmer uncovered until the beef is tender and the stock has reduced to two-thirds, 30–45 minutes. Remove from the heat.
Remove the beef from the stock and slice thinly. Add the Seasoning to the st