Is That Supposed To Be Korean Cold Noodle Soup?

A nation’s culture resides in the hearts and in the soul of its people. The same can be said about their kitchens. — Mahatma Gandhi

Oh, my goodness! What on earth is this mess I’m looking at? I’ve seen better recipes written on a napkin at a fast food joint! If you want to make a genuine Korean cold noodle soup, you need to start from scratch and do it properly. Let me take the reins and show you how it’s done.

Laxfed’s Mul Naengmyeon (Korean Cold Noodle Soup)

Ingredients:

• 1 pound beef brisket
• 8 cups water
• 4 cloves garlic, smashed
• 2 large green onions, cut in thirds
• 1 (1-inch) piece of ginger, peeled
• 1 1/2 tablespoons soy sauce
• 2 large eggs
• 1/2 large (1/2 pound) Korean radish
• 1 tablespoon kosher salt
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 3 cloves garlic, minced
• 24 ounces Korean buckwheat noodles
• Pickled radish, from the dongchimi
• 2 sliced Persian cucumbers
• 1 Asian pear, sliced
• 2 green onions, julienned
• Hard boiled eggs
• Sliced brisket (optional)
• Dongchimi with brine

Method:

1. Make the beef broth: In a large bowl, cover the brisket with cold water and allow it to soak for 1 hour. Drain and rinse the beef and place in a large stock pot or Dutch oven along with the 8 cups of water, garlic, green onions, and soy sauce. Bring to a boil and reduce to a simmer. Allow to simmer until a sharp knife inserted into the beef goes in easily, about 1 hour. Strain and cool the broth, then transfer to a covered container. Chill in the refrigerator overnight.
2. Make the hard boiled eggs: Place the eggs in the bottom of a pot and cover with cool water. Place over high heat and bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes. Drain the water and immediately run cold water over the eggs until cool. Refrigerate, unpeeled, until ready to serve the soup.
3. Make the quick pickled radish (optional): Peel, wash, and slice 8 ounces of Korean radish into very thin half moons, about 1/8 inch thick. In a bowl, mix the sliced radishes and kosher salt. Let sit for 30 minutes. Rinse well and set aside. Whisk together the vinegar, water, and sugar until the sugar dissolves. Pour over the radishes, cover, and place in the refrigerator for at least 2 hours, but preferably overnight.
4. Chill the broth (optional): Place your broth in the freezer for 2 hours before serving. It will develop frosty little flecks of ice.
5. Make the gochujang sauce (optional): Combine the gochujang, soy sauce, sesame oil, sugar or honey, rice vinegar, sesame seeds, and minced garlic in a small bowl and whisk to combine. Set aside.
6. Prepare the garnishes: Slice the cucumbers into thin slices or in small batons. Peel and slice the Korean pear into thin slices. Julienne the green onion. Peel the hard boiled eggs and slice in half lengthwise. If using the cooked beef from the broth, slice the cold brisket against the grain into thin slices.
7. Cook the noodles: Cook the noodles according to package directions. Rinse the noodles under cold water several times to remove the starch and cool them down. Serve immediately.
8. Assemble the soup bowls: Place a serving of noodles in the center of four large bowls. Pour 2 cups of cold beef broth and 1 cup of dongchimi brine around the noodles. Garnish with thin slices of brisket (if using), quick pickled radish or the radishes from the dongchimi, sliced pear, cucumbers, green onions, and half of a hard boiled egg. If you would like some spice, add a spoonful of the spicy gochujang sauce and mix it into your broth.

Wine Pairing: A Korean cold noodle soup like this deserves a wine that can stand up to its bold flavors. I recommend a crisp and refreshing Riesling, such as

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