MMMMM-------------------SPICY SEASONING SAUCE------------------------
1/2 Asian pear or 1 Bosc pear;
-peeled, cored and chopped
2 tb Onion; minced
2 cl Garlic; minced
1 ts Ginger; peeled, minced
1/4 c Korean hot pepper flakes
-(gochu-garu)
2 tb Korean hot pepper paste
-(gochujang)
2 Scallions; chopped
2 ts Toasted sesame oil
1 tb Soy sauce
1 ts Kosher salt
1/4 c Brown rice syrup
-(ssal-yeot) or honey
2 ts Sugar
2 tb Distilled white or apple
-cider vinegar
2 tb Beef stock or water
MMMMM--------------------------NOODLES-------------------------------
10 oz Naengmyeon noodles
1/2 Asian pear or 1 small Bosc
-pear; peeled and cored
1 c Brine from Radish-water
-kimchi; frozen until slushy
8 sl Radish-water kimchi; up to
-12 sl -OR-
1/3 c Napa cabbage kimchi; chopped
1/2 English cucumber; cut into
-1/2" thick matchsticks
-(about 1/2 cup)
1 lg Egg; hard-boiled, shelled,
-and halved
1 ts Toasted sesame seeds
Distilled white or apple
-cider vinegar; for serving,
-(optional)
Make the spicy seasoning sauce: Put the pear in a food processor and
process until smooth.
Measure out 1/2 cup of the pear puree and transfer to a bowl.
(Discard the rest of the puree.) Add the onion, garlic, ginger, hot
pepper flakes, hot pepper paste, scallions, toasted sesame oil, soy
sauce, salt, rice syrup, sugar, vinegar, and beef broth. Combine all
the ingredients in the food processor and process until creamy. Cover
and refrigerate for up to 1 week.
Make The Noodles:
Bring a large pot of water to a boil. Add the noodles, stirring with a
wooden spoon so they won't stick together, and boil until tender but
still chewy, 3 to 5 minutes. Drain the noodles in a colander and
rinse under cold running water until cooled and no longer slippery.
Divide the noodles between two shallow serving bowls.
Peel, core, and thinly slice the pear.
Spoon seasoning sauce to taste over each portion of noodles. Add 1/2
cup icy-cold brine to each bowl. Arrange the kimchi, cucumber, pear,
and egg halves on top. Sprinkle the toasted sesame seeds over the
eggs. Serve immediately, with the remaining seasoning sauce and, if
desired, extra vinegar on the side.
Tips:
There are two type of Korean cold noodles. These chewy noodles in a
red sauce are sweet, sour, spicy, and intense, while Cold Noodle Soup
is mind, tangy, and brothy. I can never decide which one I like
better!
Mixing the noodles and sauce with the partially frozen brine just
before serving helps coat the noodles with the spices. If you don't
have Radish-Water Kimchi brine on hand, you can still make the dish
using a bit of the ready-to-mix broth that comes with the noodles;
see the shortcut.
In a restaurant, after the dish is presented to you, your server will
come with a pair of scissors and ask if you want your long noodles
cut in half. If you do, they will snip them right in the bowl. You
can do the same at home if you prefer shorter noodles.
Shortcut:
If you're too busy to make the brisket and kimchi broth, use the
packet of powdered or liquid concentrated broth included in the
package of naengmyeon noodles. Follow the instructions on the package
to make the broth. Freeze until slushy before using.
