Name: Mul Naengmyeon
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 300 g Beef brisket; 200 g buckwheat noodles; 80 g cucumber; 30 g Garlic cloves; 15 g ginger; 100 g hard-boiled egg; 100 g Korean pear; 150 g korean radish; 10 g Mustard powder; 100 g onion; 5 g peppercorns; 50 g pickled radish; 15 g rice vinegar; 5 g salt; 20 g soy sauce; 10 g sugar; 2000 g Water

Malzemeler

Malzemeler
300 g Beef brisket
200 g buckwheat noodles
80 g cucumber
30 g Garlic cloves
15 g ginger
100 g hard-boiled egg
100 g Korean pear
150 g korean radish
10 g Mustard powder
100 g onion
5 g peppercorns
50 g pickled radish
15 g rice vinegar
5 g salt
20 g soy sauce
10 g sugar
2000 g Water

Hazırlanışı

Rinse the Beef brisket thoroughly. In a large pot, add the Beef brisket and cover with Water. Bring to a boil, then immediately drain the Water and rinse the Beef brisket again to remove impurities.

Return the blanched Beef brisket to the clean pot. Add 2000 grams of fresh Water, Korean radish, Onion, Garlic cloves, Ginger, and Black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes to 2 hours, until the Beef brisket is tender.

Remove the Beef brisket from the broth and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Let the broth cool completely, then season with Soy sauce, 15 grams of Rice vinegar, 10 grams of Sugar, and 5 grams of Salt. Taste and adjust seasoning as needed. Chill the broth in the refrigerator until very cold, ideally for at least 4 hours or overnight.

Mul Naengmyeon

Malzemeler

Hazırlanışı

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