Name: Spicy Chewy Noodles with Chilled Beef Broth (Bibim Naeng Myeon)
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ teaspoon minced garlic; 1 cup (115 g) julienned Asian cucumber, watery seeds removed; ¼ cup (60 ml) gochugaru; 1 cup (115 g) Nabak Kimchi or Moo Malleng e Muchim; ¼ cup (60 ml) brown rice syrup; 1 pound (455 g) naeng myeon noodles (see Note); 2 teaspoons kosher salt; 1 tablespoon toasted sesame seeds; 2 large eggs; 1 teaspoon soy sauce; 1 teaspoon minced peeled fresh ginger; 1 cup (240 ml) Master Anchovy Stock; ¾ cup (75 g) grated, peeled Asian pear; 1 tablespoon gochujang; ½ to 1 cup (60 to 120 ml) Dongchimi juice; 2 cups (480 ml) Beef Broth (see Note); 1 teaspoon granulated sugar; ½ teaspoon Colman’s mustard powder, or to taste; 2 scallions, thinly sliced; 1 teaspoon rice wine vinegar; ½ teaspoon kosher salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This cold noodle dish is meant for summer, and it is so uniquely good it will almost make you look forward to sticky, hot weather. The broth—a mix of stock and a little fermented radish brine and mustard powder—is frozen until it becomes a savory, tart slushie, which is then served in deep bowls with chewy buckwheat noodles called naeng myeon (basically “cold noodle”) and a spicy-sweet sauce. This you mix up—bibim—with fresh and preserved vegetables and top with perfectly boil