Korean Cold Noodles Naengmyeun 냉면 Recipe

Korean Cold Noodles Naengmyeun 냉면 Recipe

A Korean classic with chewy noodles & chilled broth.

⭐️ Crazy for Noodles? Check these out! ⭐️
Korean Black Bean Noodles: http://bit.ly/1bEAhab
Korean Ramen and Rice Cakes: http://bit.ly/1GIsB4k
Glass Noodles: http://bit.ly/1bfpZgf
Korean Kimchi Soba Noodles: http://bit.ly/1QLbVw7
Seafood Noodles: http://bit.ly/1OFmFNK

Ingredients
10 c cold filtered water
½ lb beef brisket + 2-3 beef bones
3 cloves garlic
1 onion
2 pieces of kelp
2 tb soy
2 tb rice vinegar
2 ts sugar
salt and pepper
4 servings of buckwheat noodles for naengmyeun
Variety of toppings: kimchi, cucumbers, Asian pear, hard boiled egg, beef, and mustard oil (optional)
Instructions
In a big pot, bring the water, beef, garlic, onions, and kelp to a boil. Simmer for 2 hours. Skim off any foam that may rise to the top.
Drain the broth and save the brisket. Stir in soy, vinegar, and sugar.
Allow your broth to cool off a bit and store in the freezer for a couple hours if you have time. Alternatively, you can just use ice cubes to cool it down further later.
Boil the noodles for 3-5 minutes. Drain and rinse.
On the bottom of a large bowl, set your noodles down and cover with broth. Layer on your desired toppings. Serve with more rice vinegar or mustard oil (optional).

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