Two Chefs Ep17 Mul-naengmyeon and Bibim-naengmyeon 물냉면과 비빔냉면
- 10 years ago
In our 17th episode, we learn how to make cold noodles - buckwheat noodles served with long-cooked beef broth.
Mul-naengmyeon and bibim-naengmyeon.
Naengmyeon, made with beef, cucumber, pear, egg and radish, is a traditional, nutritional Korean noodle dish, enjoyed all year!
This week's "Two Chefs" introduces Korea's beloved noodle recipe.
Don't miss the chefs' mission before the cooking begins and learn fun information about Korean cuisine!
Talking about Korean cuisine with two chefs!
Recipe
1) Mul-naengmyeon
1. Soak beef in cold water for 10 minutes to remove excess blood. Boil 1L of water and put in the beef. When the water comes to a boil, remove the beef and rinse in cold water.
2. Boil 2L of water and put in the pre-cooked beef, radish, green onion, garlic, onion and ginger. Boil over high heat for 30 minutes with lid open.
3. Take out radish, green onion, garlic, onion and ginger. Over medium heat, pour 1L of water and cook for 1 hour. Lower heat to low and boil for 20 minutes. Turn off the heat, take out meat and pour broth through cotton cloth.
4. Slice beef against the grain, 3cm x 2cm, and 0.3cm thick.
5. Make naengmyeon broth and cool in fridge.
6. Cut cucumber in half and then 0.3cm thick. Pickle in saltwater for 20 minutes and drain.
7. Peel the pear and cut it into 0.3cm-thick, half-moon-shaped slices. Soak for 10 minutes in sugary water before draining.
8. Boil eggs with salt over high heat for 5 minutes before lowering to medium for 12 minutes. Put eggs in cold water before peeling and cutting them in half.
9. Cook noodles in boiling water for 3 minutes over high heat. Rinse while rubbing noodles in ice water 2-3 times. Put the noodles in a bowl as a mound.
10. Top with pyeonyuk, radish, cucumbers, pear, eggs and sesame seeds, and pour broth.
2) Bibim-naengmyeon
1. Making sauce for bibim-naengmyeon.
Sauce: 4T fine pepper powder, 4T pear juice, 4T brisket broth or mineral water, 1T soy sauce, 1T sugar, 1T minced garlic, 2T chopped green onion, 2T oligosaccharide, 1t ginger juice, 1t pepper, 2t salt, 2T onion juice)
2. Remove excess blood from the minced beef with a paper napkin. Marinate in sauce for 10 minutes, stir fry over medium heat and cool on plate.
3. Cut cucumbers in half and cut 0.3cm thick, by eoseut-sseolgi. Soak in salty water for 20 minutes and squeeze out excess water.
4. Peel the pear and cut into 0.3cm-thick, half-moon-shaped slices. Soak for 10 minutes in sugary water before draining.
5. Boil eggs with salt over high heat for 5 minutes and over medium heat for 12 minutes. Put eggs in cold water, peel and cut in half.
6. Cook noodles in boiling water over high heat for 3 minutes. Rub and rinse noodles in ice water 2-3 times. Make noodles into a mound and put in bowl.
7. Top noodles with 1T sauce, radish, cucumber, pear, sesame seed oil, sesame seeds and egg.
Mul-naengmyeon and bibim-naengmyeon.
Naengmyeon, made with beef, cucumber, pear, egg and radish, is a traditional, nutritional Korean noodle dish, enjoyed all year!
This week's "Two Chefs" introduces Korea's beloved noodle recipe.
Don't miss the chefs' mission before the cooking begins and learn fun information about Korean cuisine!
Talking about Korean cuisine with two chefs!
Recipe
1) Mul-naengmyeon
1. Soak beef in cold water for 10 minutes to remove excess blood. Boil 1L of water and put in the beef. When the water comes to a boil, remove the beef and rinse in cold water.
2. Boil 2L of water and put in the pre-cooked beef, radish, green onion, garlic, onion and ginger. Boil over high heat for 30 minutes with lid open.
3. Take out radish, green onion, garlic, onion and ginger. Over medium heat, pour 1L of water and cook for 1 hour. Lower heat to low and boil for 20 minutes. Turn off the heat, take out meat and pour broth through cotton cloth.
4. Slice beef against the grain, 3cm x 2cm, and 0.3cm thick.
5. Make naengmyeon broth and cool in fridge.
6. Cut cucumber in half and then 0.3cm thick. Pickle in saltwater for 20 minutes and drain.
7. Peel the pear and cut it into 0.3cm-thick, half-moon-shaped slices. Soak for 10 minutes in sugary water before draining.
8. Boil eggs with salt over high heat for 5 minutes before lowering to medium for 12 minutes. Put eggs in cold water before peeling and cutting them in half.
9. Cook noodles in boiling water for 3 minutes over high heat. Rinse while rubbing noodles in ice water 2-3 times. Put the noodles in a bowl as a mound.
10. Top with pyeonyuk, radish, cucumbers, pear, eggs and sesame seeds, and pour broth.
2) Bibim-naengmyeon
1. Making sauce for bibim-naengmyeon.
Sauce: 4T fine pepper powder, 4T pear juice, 4T brisket broth or mineral water, 1T soy sauce, 1T sugar, 1T minced garlic, 2T chopped green onion, 2T oligosaccharide, 1t ginger juice, 1t pepper, 2t salt, 2T onion juice)
2. Remove excess blood from the minced beef with a paper napkin. Marinate in sauce for 10 minutes, stir fry over medium heat and cool on plate.
3. Cut cucumbers in half and cut 0.3cm thick, by eoseut-sseolgi. Soak in salty water for 20 minutes and squeeze out excess water.
4. Peel the pear and cut into 0.3cm-thick, half-moon-shaped slices. Soak for 10 minutes in sugary water before draining.
5. Boil eggs with salt over high heat for 5 minutes and over medium heat for 12 minutes. Put eggs in cold water, peel and cut in half.
6. Cook noodles in boiling water over high heat for 3 minutes. Rub and rinse noodles in ice water 2-3 times. Make noodles into a mound and put in bowl.
7. Top noodles with 1T sauce, radish, cucumber, pear, sesame seed oil, sesame seeds and egg.