Naengmyeon (bibim)
The brothless variant of naengmyeon, served with a spicy sauce. Otherwise, conceptually very similar to http://www.brianxie.me/cookbook/mul-naengmyeon/, check out that!
Active Time: 20 min
Total Time: 40 min
Ingredients
> naengmyeon noodles
> beef
> egg (1, hard boiled)
> radish kimchi
> cucumber
> Korean pear (optional)
> vinegar
> hot mustard paste
> sesame oil
For the sauce:
> gochugaru (2 tbsp)
> beef broth (4 tbsp)
> Korean pear (1.5 tbsp, grated)
> sugar (1 tbsp)
> minced garlic (1 tsp)
> soy sauce (2 tsp)
> salt (1/2 tsp)
Instructions
If not using prepared beef broth:
1. In a large pot, cook beef (1/2 lb), onion (1/2), scallions (2 large, white parts), garlic (6 cloves), ginger (3 thin slices), peppercorns (1/2 tsp). Bring it to a boil with 14 cups of water. Reduce the heat to medium / medium low to keep it at a medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soy sauce (2 tbsp) with 10m remaining. Remove the meat and cool. Discard the vegetables. Cool completely.
Everything else:
1. Prepare the sauce by mixing all the ingredients together.
2. Boil the naengmyeon noodles according to the package directions. Once cooked, immediately drain + rinse under cold water until cool and any starch on the surface is removed.
3. Cut the Korean pear, cucumber, and beef into strips / half-moon shapes.
4. Putting everything together: arrange a mound of naengmyeon noodles in the center of a bowl. Arrange the beef, egg, radish kimchi, cucumber, and Korean pear over the top. Top with the sauce.
5. When ready to eat: add vinegar + hot mustard paste to taste. Mix together and enjoy! Add more beef broth as desired to achieve the desired sauce consistency.
Notes/Tips:
> For the beef broth, DO NOT use the beef broth that typically would come in the "soups / broths" section of a supermarket -- that typically has a bunch of other flavorings like onion / celery / carrot / bay leaf / etc. Some naengmyeon noodle packs will come with prepared broth that you can use directly; otherwise use the directions above.
> It can be helpful to prepare a bunch of the broth + beef in advance, freeze it, and pull out some whenever you need it.
> Adjust the amount of beef broth that you add, depending on how you like the consistency.