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Name: Naengmyeon
Total time: 50 min
Yield: Serves 4
Cuisine: Korea
Ingredients: 400 g dried buckwheat naengmyeon noodles; 1.2 L beef broth; 3 tbsp rice vinegar; 2 tbsp sugar; 1 tsp salt; 1 Asian pear; 1 cucumber; 200 g cooked beef brisket, thinly sliced; 2 hard-boiled eggs; 2 tsp prepared yellow mustard; 12 ice cubes

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Korea50 minServes 4作成済み

Naengmyeon

냉면 · Naengmyeon

材料11

dried buckwheat naengmyeon noodles400 g
beef broth1.2 L
rice vinegar3 tbsp
sugar2 tbsp
salt1 tsp
Asian pear1
cucumber1
cooked beef brisket, thinly sliced200 g
hard-boiled eggs2
prepared yellow mustard2 tsp
ice cubes12

穀物その他調味料・スパイス果物野菜肉乳製品・卵

作り方

Chill the beef broth thoroughly, then season it with rice vinegar, sugar, and salt until bright and lightly sweet-sour.
Peel and julienne the Asian pear and cucumber; halve the eggs.
Cook the noodles in plenty of boiling water until just tender, then rinse under cold water and drain well.
Divide the noodles among four bowls and top with beef, pear, cucumber, and half an egg each.
Ladle the ice-cold broth over the noodles and add a few ice cubes to each bowl.
Serve immediately with a small dab of mustard on the side.