Mul Naengmyeon (Korean Cold Noodle Bowl)

Instructions

1. Step 1

   Whisk together the beef broth, cold water, rice vinegar, soy sauce, sugar, salt, and Korean hot mustard until the sugar dissolves. Cover and refrigerate until thoroughly cold.

   Timer: 120 min (fixed)

   Ingredients used: 1200.0 ml Beef Broth, 15.0 ml Mustard, 60.0 ml Rice Vinegar, 3.0 gr Salt, 30.0 ml Soy Sauce, 25.0 gr Sugar, 240.0 gr Water

   Cookware: mixing bowl, whisk

2. Step 2

   Place the eggs in a saucepan, cover with cool water, and bring to a boil over high heat. Reduce to medium heat, cook for 10 minutes, then cool the eggs in cold water, peel, and halve them.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: saucepan

3. Step 3

   Julienne the cucumber, core and thinly slice the Asian pear, and cut the chilled cooked brisket into thin strips. Keep the toppings refrigerated until needed.

   Timer: 10 min (fixed)

   Ingredients used: 0.5 piece Asian Pear, 200.0 gr Beef Brisket, 1.0 piece Cucumber

   Cookware: Chef Knife, cutting board

4. Step 4

   Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender but still chewy, about 3 to 5 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 gr Noodle

   Cookware: large pot

5. Step 5

   Drain the noodles immediately and rinse them thoroughly under very cold running water, gently rubbing the strands to remove excess starch. Drain well.

   Timer: 2 min (fixed)

   Cookware: colander

6. Step 6

   Divide the drained noodles among four bowls and ladle the chilled broth over them. Arrange the prepared cucumber, pear, brisket, and egg on top, then serve immediately.

   Cookware: ladle