Neng Myung (Cold Noodle)

Ingredients

• •12 ounces beef meat
• •¼ cup Chinese radishes
• •Buck wheat noodles
• •2 whole green onions
• •4 garlic cloves
• •2-inch chunk of ginger
• •¼ cup regular radishes
• •½ onion
• •2 eggs
• •1 teaspoon red pepper, finely ground
• •Salt
• •Vinegar
• •Sugar
• •Yellow Wasabi
• •½ cucumber
• •Asian pear

Directions

1. 1To make the soup base, leave meat in water for 30 minutes, letting excessive blood out. Place the meat in a pot with 10 cups of water. When it starts to boil, reduce from high to medium heat for about an hour. Take out fat and foam on the surface of soup while boiling. Add whole green onion, ½ onion, ginger, and 4 cloves of garlic. Boil for 20 more minutes. Take out meat, and slice into flat pieces. Save it for topping. Take out vegetables.
2. 2You can season the soup in three basic ways: add soy sauce and salt to the soup in a ratio of 5:1; add 2 cups kimch’i water and salt; grind garlic, ½ chili pepper, cucumber, onion, radish, and pear separately and mix. Add the chosen mixture into the soup base. Put the soup base into the refrigerator and cool it.
3. 3To make the topping, cut the radishes into 2 inch by 1 inch size pieces. Sprinkle salt, and leave it for a while. Squeeze water out, and add finely ground red pepper. Use your hand to mix them well. Add a little bit of sugar and vinegar. Cut cucumber into thin strips. Add salt and leave it for a while. Squeeze water out. Cut pear into thin pieces. Boil an egg and cut it half.
4. 4To make the noodles, boil the water in a big pot, and add the buckwheat noodle. Separate noodle chunks before boiling them. In about a minute, take out one string and see if it is chewy, turn off the heat and wash under cold water.
5. 5To serve, place the noodle, meat slices, daicon mixture, cucumber, pear pieces and ½ boiled egg in a big bowl. Pour cold soup base over it until it is covered with soup.
6. 6Serve with vinegar and yellow wasabi.