Ingredients
Units
Scale
For the Beef Broth
- 3 sheets of 5”x5” dried kelp (dasima/kombu)
- 18 cups cold water
- 1 1/2 lb beef tri-tip or brisket
- 1 large leek, cut into half and wash every layers really well then drain
- 1 medium size onion, peeled and cut in half
- 4 slices ginger
- 3 bulbs of garlic, cut in half
- 5 to 6 dried shiitake mushrooms
- 1 tbsp black pepper corn
- 3 tbsp rock sugar or regular sugar
- 2 tbsp Korean kimchi sea salt or coarse sea salt
- 1 cup soju or rice wine
- 1/4 cupKorean soup soy sauce or light soy sauce (light in color, not the sodium)
- 2 tbsp dasida, Korean beef bunion or beef bunion
For the Pickled Radish (Naengmyeon Moo)
- 1/2 cup sugar
- 1/2 cup white distilled vinegar
- 1 tsp fine gochugaru or paprika
- 12 oz Korean radish, moo or daikon, sliced paper thin by mandolin or vegetable peeler
For the Assemble
- Dongchimi, Korean water kimchi juice, optional
- Naeyngmyeon noodles
- julienne cucumber
- sliced beef from the broth
- hard boiled egg
- sesame seeds
Instructions
- In a 9 quart dutch oven, combine dried kelp and water. Cover, let it sit for 30 minuets to 1 hour.
- In a large mixing bowl, soak beef tri-tip in cold water for 30 minutes to 1 hour.
- Remove the kelp from the water. Place beef tri-tip and rest of the ingredients for the beef broth. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 1 hour 30 minutes.
- Meanwhile, make pickled radish. Mix sugar, vinegar and gochugaru together until sugar has dissolved completely and add radish. Mix everything together, place in an air tight container and keep it in a refrigerator.
- Line a strainer with super fine cheesecloth (I recommend double or triple layer) or 100% cotton no color kitchen cloth. When the broth is done cooking, remove the beef form he broth and let it cool in a refrigerator before slice. Make sure beef is all the way cooled, so you can to slice the beef nice and thin for topping on naengmyeon.
- Strain through the cloth lined strainer. Squeeze well to get the last drop of the flavorful beef broth but be careful to not have any of bit and pieces in the strained broth. Place broth in a container with lid. Cool the broth slightly then place in a refrigerator and cool completely. This might take over night. When the broth is completely you might see some white harden fat on the surface of the broth. Make sure to remove it all.
- To your taste, you can use only the beef broth or mix withDongchimi (Korean water kimchi) juice. I like ratio of 2 part of beef broth and 1 part of Dongchimi juice. If you are not using Dongchimi and using only the beef broth, add some vinegar and sugar to the broth to your taste. You can also freeze the broth slightly for nice icy cold noodles. That’s what Korean Naengmyeon restaurants do but not necessary.
- Cook noodles by following the package your are using. Rinse under cold water with rubbing action until the noodles are complete cooled. Drain.
- In a serving bowl, place cooked noodles and top with pickled radish, sliced beef, cucumber and egg. Pour the broth carefully to just cover 3/4 of the noodles, about 2 cups. Garnish with sesame seeds and serve immediately. Cut the noodles with scissors as needed, the noodles are very thin, but very chewy! Enjoy!
- Cook Time: 1 hour 30 mins
