This is a good naengmyeon restaurant, making delicious mul naeng
I used to buy a lot of easy-to-eat mul-naengmyeon because of my family who like mul-naengmyeon. It's much better to make it yourself, and above all, you can eat it with a lot of meat on it, so it tastes good to chew, so now I make it myself. It's easier than you think if you make the broth in advance.
5 serving
Within 120 minutes
hiisu
Ingredients
  • Beef crisis
    600g
  • Cold noodles
    5serving
  • Radish
    150g
  • Cucumber
    1/2ea
  • a boiled egg
    2.5ea
  • Garlic
    5ea
  • onion
    1/4ea
  • leek
    1ea
  • Radish
    little
  • kelp broth
    1ea
  • Water
    3L
  • Salt
    suitably
  • Sugar
    suitably
  • Vinegar
    suitably
  • Mustard
    suitably
  • Sesame
    suitably
Cooking Steps
STEP 1/15
Cut 600g of beef into three equal portions.
STEP 2/15
Put 5 garlics, 1/4 onions, 1 green onion root, and a little radish in a reusable pack.
STEP 3/15
Put the meat and the pack together in a large pot, add 3 liters of water, and boil for an hour to an hour and a half.
Bring to a boil until the meat is tender and the amount of water is about half (about 1.5 litres).
STEP 4/15
When the soup starts to boil, a lot of impurities come up at first. Please make sure to get these impurities out.
At some point, impurities no longer come up. Until then, you have to take out the impurities well to make the broth clear and clean.
STEP 5/15
While the stock is boiling well, slice the radish thinly.
STEP 6/15
Add 1 teaspoon of salt and 1 tablespoon of sugar and marinate.
Please look through it often,
If the radish dies and the water comes out well, it's pickled well.
STEP 7/15
Cut the cucumber in half, cut it diagonally, add two pinch of salt, and pickle it.
STEP 8/15
If the radish is pickled well, squeeze the water well without washing it. Sift 1 tablespoon of red pepper powder and add only fine red pepper powder.
Add 3 tablespoons of vinegar.
STEP 9/15
Mix it well with your hands and store it in the refrigerator. If you make a large amount in advance, you can eat it all summer.
STEP 10/15
Rinse the pickled cucumbers in water and squeeze them lightly with your hands. If you squeeze too hard, the cucumber can be crushed, so squeeze a little bit.
STEP 11/15
When the broth boils, take out all the meat and cool it down, and collect the oil and store it in the refrigerator.
STEP 12/15
When the meat cools down, slice it thinly in the opposite direction of the meat texture.
STEP 13/15
Boil the egg and cut it in half.
STEP 14/15
Add salt, sugar, and vinegar to the cold broth in the refrigerator to taste.
There is no special ratio, but you need to add more sugar and vinegar than salt to make it taste better.
Noodles go in, so make the seasoning stronger.
STEP 15/15
Boil the noodles in boiling water and rinse them several times in cold water, drain and soak them in a bowl. Place cucumber, radish, boiled meat and eggs, pour broth and sprinkle sesame seeds.
You can add mustard and sesame oil to your preference.
- When you boil the broth, you have to take out the impurities well. If you miss the timing, impurities spread throughout the soup, making it difficult to pick them up later. -In summer, season the broth and freeze it in an ice frame. You can float it in the broth and eat it cool later, and the broth won't be bland. -Beef is more chewy and less greasy than sunny side up. So it's good for cold noodles
Japchae Recommended recipe
  • 1
    A more delicious japchae with a golden recipe
    4.87(15)
  • 2
    Easy and simple japchae that reduces
    4.94(48)
  • 3
    How to make non-soggy japchae! It's easier than you think
    5.00(16)
  • 4
    Just japchae tastes good, but spicy is the best late night snack
    4.79(14)
stir-fried Rice Cake Recommended recipe
  • 1
    Making carbonara tteokbokki with rice cake soup
    4.84(50)
  • 2
    This is the Rose of Korea! Soft and spicy red pepper paste cream
    4.90(31)
  • 3
    How to make spicy tteokbokki deliciously
    4.90(39)
  • 4
    Making Baekjubu tteokbokki
    4.96(80)