Naengmyon

Name: Naengmyon
Yield: makes 6 to 8 servings
Ingredients: 2 pounds beef brisket; 2 pounds beef bones; 1 carrot, peeled; 10 thin slices peeled fresh ginger; 2 garlic cloves, peeled and lightly crushed; 1 tablespoon sugar; 1 tablespoon white wine or rice wine vinegar; 1/4 cup soy sauce, plus more for serving; Salt and black pepper to taste; 1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles; 1 cup Lightly Pickled Cucumber (page 455); 1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber (page 455); 1 Asian pear or Granny Smith apple, peeled, cored, and grated; 2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced; 3 or 4 hard-cooked eggs (page 338), peeled and cut in half; About 1 teaspoon hot red pepper flakes, preferably Korean; Hot mustard, like Colman’s, for serving

December 14, 2011

Here’s an unusual dish: a grand cold soup that is essentially a whole meal. (You might, if you have the inclination and want to be wholly authentic, serve with Kong Namul, page 182; Black Beans with Soy, page 432; or other panchan.) Pickle the cucumber and daikon in advance if you can or substitute kimchi. Though this dish contains some chiles, it is not meant to be blazing hot, so use mild long red chiles if you can find them or the more common long green (Italian frying, or Anaheim) peppers.

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