Mu chungol

Name: Mu chungol
Yield: Serves four
Cuisine: Korean
Ingredients: 200 g (7 oz) rump or sirloin steak, cut into matchsticks; 2 litres (3½ pts) Korean beef broth; ½ tsp salt; pinch of pepper; 1 onion, cut into slivers lengthwise; 200 g (7 oz) daikon (white radish), cut into matchsticks; 1 small zucchini, cut into matchsticks; 200 g (7 oz) rump or sirloin steak, cut into matchsticks; 2 eggs; 2 tbsp peanut oil; 2 cakes fresh tofu, cut into small cubes; 2 tsp sesame oil; 150 g (5 oz) dang myun noodles; 2 spring onions, cut into 5 cm (2 in) slivers

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

Yet another variation on beef and noodle soup, but one with a gentle, homely, unassuming quality more suited to a family dinner than a restaurant. If Koreans ever attempted to make minestrone, the end result would probably look like this.

Ingredients

2 eggs
2 tbsp peanut oil
1 onion, cut into slivers lengthwise</

Asia
Korea
Main course
Noodles
Soup

Method

Beat eggs lightly. Heat 1 tablespoon oil in a hot wok and swirl around to coat surface. Pour in beaten egg and quickly swirl around the pan to form a thin omelette. When cooked on one side, gently separate the edge of the omelette from the wok with a knife. Place a plate over the wok and invert the