Naengmyeon

Ingredients

• 400g buckwheat noodles (naengmyeon), dried
• 2 litres beef stock (dasima and beef bone base, chilled)
• 200g beef brisket, tcooked, thinly sliced
• 2 medium Korean pears, peeled, julienned
• 100g cucumber, julienned
• 100g radish sprouts (sukju namul) or daikon sprouts
• 4 eggs, hard-boiled, halved
• 50g sesame seeds, toasted
• 40ml gochujang-based sauce (gochujang, sesame oil, sugar, vinegar)
• 1 tbsp Tellicherry black pepper

Method

1. 1
   Bring large pot of salted water to boil; add buckwheat noodles and cook until just tender, 4–5 minutes; drain and rinse under ice-cold water until chilled.
2. 2
   Pour ice-cold beef stock into four deep bowls; divide evenly and top with chilled noodles in centre.
3. 3
   Arrange sliced beef, pear, cucumber, and sprouts atop noodles in distinct piles.
4. 4
   Top each bowl with two egg halves and sesame seeds.
5. 5
   Pass gochujang sauce and black pepper separately; diners mix to taste before eating.