Korean Food: Cold Buckwheat Noodle Soup ()
Instructions
To make the broth, in a large pan, add 12 cups of water, 10 oz of beef, 4 oz of Korean radish, of an onion, 2 green onions, 6 garlic cloves, 1 finger nail sized piece of ginger, 5 pieces of kelp (12 inch), tsp of pepper cones.
Once it starts to boil, wait 5 more minutes, and remove the kelp and cook for the rest of the 1 hours on medium. Occasionally remove the foam from the surface of the broth.
After the broth is done, drain the broth with cheesecloth to make the broth clear. Only save the broth and the beef; discard the rest. You will get about 5 cups of beef broth.
Pour the broth in a 1.5 quart sized glass storage container. Add 2 tsp of soup soy sauce, 1 tsp of salt,
1 Tbsp of sugar, and 1 Tbsp of vinegar. Mix well and taste it. Depending on your taste you can add more vinegar or salt. Keep this broth in the refrigerator, and place it in the freezer for about 3 hours before serving. You can also store it in the freezer and thaw it when you are ready to make this dish.
When the beef has cooled down, slice it thinly to use as a topping later.
For the topping, prepare the pickled radish and pickled cucumber dishes ahead of time. You can click on those links for the posts that describe how to make them.
Cut the hard-boiled egg in half and slice an Asian pear thinly. These will be used as toppings also.
When all the broth and toppings are ready, cook the buckwheat noodles in boiling water for about 2 minutes. Follow the instructions from the buckwheat noodle package you have.
Rinse the cooked noodles in cold water twice and drain the water.
Take the broth out of the freezer. It will have some nice chunks of ice in it.
In a serving bowl, add some noodles and put some of the pickled radish on top.
Garnish it with the pear, pickled cucumber, beef, and the egg.
Pour some of the broth in the bowl right before serving. That way the ice will not melt away before it is time to eat.
Depending on your taste, you can add a little bit of Korean mustard paste or vinegar.
