Mool naeng myon (Buck wheat noodle in cold beef broth)
serves for 2

  5 oz naeng myon noodle

  1/2 lb beef shank

  1/4 English cucumber, julienne

  1/2 asian pear, julienne

  1 egg, hard-boiled, sliced in half

  1/4 cup pickled radish*

  sugar

  vinegar

  gyeo ja (Korean mustard)

  1/4 inch piece ginger

  4-5 cloves of garlic

  1 tsp. salt

  1/2 tsp. pepper

Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.
Take out the meat and slice very thinly. Set aside.
Save broth, strain, put in a refrigerator. Skim fat on top.

* Pickled radish
Julienne radish. Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.

In a big pot of  boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.
Drain and set aside.

In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.
Serve with sugar, vinegar and gyeo ja (Korean mustard).

mush01c.gif  cool tip !
"Naeng Myon" is one of the most popular dishes in summer.
There are two types of Naeng Myon noodles, "Pyeong Yang" style and "Ham Heung" style. "Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle, the chewy texture is a trademark.