chili peppers

chili peppers

The Best Korean Cold Naengmyeon Noodles Recipe 냉면 韓國冷麵

2d ago
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Ingredients 1 package Korean buck wheat noodles, naengmyeon, about 16 ounces 8 oz of beef shank 2 eggs, boiled, halved 1/2 cucumber 1/4 daikon radish 1/2 apple 1/2 pear, sliced 12 ice cubes Soup Stock 8 cups of water 1/2 onion, sliced 1/4 daikon radish, sliced 1/2 ginger, sliced 6 gloves of garlic 6 stalks of scallions 6 dry chili peppers 6 pieces of licorice 1/2 apple, sliced 1/2 pear, sliced 1 teaspoons of salt 3 tablespoon of sugar 3 tablespoon of lime juice 3 tablespoon of soy sauce Directions To make the soup stock, add 8 cups of water in a big stock pot. When boiled, add beef shank, onion, daikon radish, ginger, garlic, scallions, dry chili peppers, licorice, apple, pear, and cook over medium heat for 3 hours. After 3 hours, take out all the ingredients inside the pot with a mesh strainer. Put the beef shank in room temperature for later use. Add all the seasonings in the soup, including salt, sugar, lime juice, and soy sauce in the soup stock. Turn off the stove, let it cool, and chill it in a refrigerator. To make the toppings, cut the beef shank into thin slices and put aside. Marinate the rest of the ingredients, including cucumber, daikon radish, apple, pear in the chilled soup stock for 1 hour. After 1 hour, slice cucumber, daikon radish, apple, pear into thin strips and put aside. To make the noodles, soak the naengmyeon noodles in warm water for 30 minutes. Boil water in a medium stock pot. When boiled, blanch the noodles for 1 minute. Then quickly refresh the noodles with cold water until everything is chilled. To serve, place desired amount of noodles in a large bowl and top with cucumber, daikon radish, apple, pear, beef shank, egg, soup stock, and ice cubes.