Name: This Cool and Refreshing Korean Noodle Soup Beats the Heat
Prep time: 2 h
Cook time: 2 h
Yield: 4
Ingredients: For the dongchimi (radish water kimchi) -; 1 1/2 large Korean radishes (about 1.5 pounds) (save the rest for radish pickle below) -; 2 tablespoons kosher salt -; 2 tablespoons honey -; 1 Asian pear (about 12 ounces), peeled, cored, and cubed -; 1 red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed -; 1/4 white onion (about 2 ounces), diced -; 1 (1-inch) piece of ginger, peeled -; 2 cloves garlic, peeled -; 4 cups cold water, divided -; 2 green onions -; For the beef broth -; 1 pound beef brisket -; 8 cups water -; 4 garlic cloves, smashed -; 2 large green onions, cut in thirds -; 1 (1-inch) piece of ginger, peeled -; 1 1/2 tablespoons soy sauce -; For the eggs and quick pickled radish (optional) -; 2 large eggs -; 1/2 large (1/2 pound) Korean radish -; 1 tablespoon kosher salt -; 1/2 cup rice wine vinegar -; 1/2 cup warm water -; 1/2 cup sugar -; For the spicy gochujang sauce (optional) -; 3 tablespoons gochujang (Korean chili paste) -; 2 tablespoons soy sauce -; 2 tablespoons toasted sesame oil -; 2 tablespoon sugar or honey -

This Cool and Refreshing Korean Noodle Soup Beats the Heat

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - This Cool and Refreshing Korean Noodle Soup Beats the Heat

1. For the dongchimi (radish water kimchi) -

2. 1 1/2 large Korean radishes (about 1.5 pounds) (save the rest for radish pickle below) -

3. 2 tablespoons kosher salt -

4. 2 tablespoons honey -

5. 1 Asian pear (about 12 ounces), peeled, cored, and cubed -

6. 1 red apple (Honeycrisp, Fuji, or Envy if possible, about 6 ounces), peeled, cored, and cubed -

7. 1/4 white onion (about 2 ounces), diced -

8. 1 (1-inch) piece of ginger, peeled -

9. 2 cloves garlic, peeled -

10. 4 cups cold water, divided -

11. 2 green onions -

12. For the beef broth -

13. 1 pound beef brisket -

14. 8 cups water -

15. 4 garlic cloves, smashed -

16. 2 large green onions, cut in thirds -

17. 1 (1-inch) piece of ginger, peeled -

18. 1 1/2 tablespoons soy sauce -

19. For the eggs and quick pickled radish (optional) -

20. 2 large eggs -

21. 1/2 large (1/2 pound) Korean radish -

22. 1 tablespoon kosher salt -

23. 1/2 cup rice wine vinegar -

24. 1/2 cup warm water -

25. 1/2 cup sugar -

26. For the spicy gochujang sauce (optional) -

27. 3 tablespoons gochujang (Korean chili paste) -

28. 2 tablespoons soy sauce -

29. 2 tablespoons toasted sesame oil -

30. 2 tablespoon sugar or honey -

31. 1 tablespoon rice vinegar -

32. 1 tablespoon toasted sesame seeds -

33. 3 cloves garlic, minced -

34. For the noodles and garnish -

35. 24 ounces Korean buckwheat noodles (such as Assi brand) -

36. Pickled radish, from the dongchimi -

37. 2 sliced Persian cucumbers -

38. 1 Asian pear, sliced -

39. 2 green onions, julienned -

40. Hard-boiled eggs -

41. Sliced brisket (optional) -

How to cook deliciously - This Cool and Refreshing Korean Noodle Soup Beats the Heat

1. Stage

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. Stage

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. Stage

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.

1. Stage. This Cool and Refreshing Korean Noodle Soup Beats the Heat: 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. Stage

Chill the broth (optional): Much of the appeal of naengmyeon is its icy, refreshing broth. If you want to take that chill over the top, place your broth in the freezer for 2 hours before serving. It will develop frosty little flecks of ice.

5. Stage

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.

1. Stage. This Cool and Refreshing Korean Noodle Soup Beats the Heat: 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. Stage

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. Stage

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. Stage

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. Slurp and enjoy! Love the recipe? Leave us a review and stars below!