Mul naeng myun

Name: Mul naeng myun
Yield: Serves four
Cuisine: Korean
Ingredients: hot mustard, vinegar and soy sauce, to serve; hot mustard, vinegar and soy sauce, to serve; 2 hard-boiled eggs, halved; 24 thin slices cooked beef (from beef used to make the broth); hot mustard, vinegar and soy sauce, to serve; 1 tsp chilli flakes; ½ quantity Korean cucumber pickles; ½ quantity Korean daikon pickles; 24 thin slices cooked beef (from beef used to make the broth); 24 thin slices cooked beef (from beef used to make the broth); 300 g (10 oz) naeng myun or soba; 300 g (10 oz) naeng myun or soba; 2 long green chillies, cut into thin strips; 2 litres (3½ pts) Korean beef broth, chilled

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This popular Korean dish owes a lot to chilled Japanese buckwheat noodle dishes, such as Zaru soba and, indeed, soba noodles can be substituted here. One of the real joys about eating this dish in Korea is the meticulous and eye-catching arrangement of the ingredients on top of the noodles, practically an art form in its own right.

Ingredients

300 g (10 oz) naeng myun or soba
2 litres (

Asia
Korea
Noodles
Main course

Method

Cook noodles in a pot of simmering water for about 3 to 4 minutes until tender, rinse thoroughly in cold water, drain and chill.

When cold, divide noodles among 4 large, shallow bowls. Pour 1 to 2 cups of cold broth over each serving and carefully arrange strips of chilli, daikon pickles and cucumber pickles in neat little bundles on top of the noodles.

Fan out about 6 slices of