Korean Cold Noodle Soup Recipe

Ingredients For Korean Cold Noodle Soup Recipe

• 100 gram Naengmyeon noodles
• Soup/stock
• 1 piece Dried kelp/konbu, 10 x 4 cm
• 4 Dried Shiitake Mushrooms
• 1 Head Garlic
• 20 gram Ginger
• 1 Yellow Onion
• 1 Leek, sliced into 8mm slices
• 1 teaspoon Black peppercorns
• 300 gram Beef brisket
• 700 milliliter Water
• 1 tablespoon Rock sugar
• 1 teaspoon Salt
• 1 tablespoon Korean soup soy sauce
• Radish and cucumber pickles
• 2 tablespoon Fine white sugar
• 1 tablespoon Coarse salt
• 3 tablespoon White Vinegar
• 60 gram White radish
• 60 gram Japanese cucumber
• Accompaniments and garnish
• 60 gram Nashi pear
• Sliced cooked brisket
• 1 Hard boiled egg
• 1 teaspoon White Sesame Seeds
• 1 tablespoon Sesame oil
• 1 tablespoon Mustard
• 1 tablespoon Gochugaru