makes 4 bowls
Recipe adapted from Judy Joo’s Naengmyun recipe on Korean Food Made Simple
For the beef: DO THIS THE DAY BEFORE IF POSSIBLE
1 1lb skirt or flank steak
2-3 Tb canola oil
salt & fresh pepper (lots)
For the broth:
For the quick pickled topping:
1/4 cup asian pear – or bosc pear if you can’t find an asian pear, julienne
1/4 cup cucmber, julienne
1/4 cup red onion, sliced very thin
3 Tb red wine vinegar
1 tsp sugar
1/2 tsp salt
1 package Naengmyun noodles – find HERE
4 eggs, room temp
black sesame seeds
For the beef: Pre-heat your grill or grill pan to high, direct heat. Slather the steak with the oil and season GENEROUSLY with salt and fresh pepper. Grill for 3-4 minutes on each side. For best results, grill to medium-rare. Set aside to cool then place in the fridge for 6 hours or over night for best results.
For the broth: Place all ingredients in a large stock pot. Bring to a boil and simmer for 40 minutes. Turn the heat off and let the broth come to room temperature. Strain the broth and refrigerate until chilled.
For the quick pickled topping: (Do this before serving and eating) Mix all ingredients together and let sit for 20 minutes.
The rest: Bring a pot of water to rolling boil. Slowly lower the eggs into the water. Boil for EXACTLY 6 minutes for a soft yolk. As soon as they’re done, run cold water over them until they are cool enough to handle. Peel and set in the fridge to cool completely.
Cook noodles as per package instructions. When you drain the noodles, run cold water over them and massage a bit.
Assembly: Slice the cold beef thinly.
Cut noodles with kitchen scissors, because they’re super long, and place in each serving bowl.
Spoon the broth over top of the noodles.
Lay a few slices of beef on top of the noodles.
Slice the egg in half and place in the bowl.
Top with quick pickled salad.
Garnish with seaweed and sesame seeds.
Enjoy SUPER COLD!