Anthony Boundy - North Korean Recipes: A Complete Cookbook of Down-Home Dish Ideas!

This is often described as one of the official foods of North Korea. It consists of cold noodles made with buckwheat. They are served in a cold, clear broth and often include hot sauce, dried egg and perhaps several slices of meat. Theyre not much to look at, but they taste great.

Makes: 4-6 Servings

Cooking Time: 2 hours & 50 minutes

Ingredients:

• 2 qt. of stock - 1 beef, 1 chicken
• 1-pound brisket, beef
• 1 piece of peeled, smashed ginger, fresh
• 4 or 5 peeled, smashed garlic cloves
• 3 daikon radish section, cut in 1/2 circles
• 1 peeled & quartered onion, medium
• 5 to 7 black peppercorns, whole
• 1 tsp. of salt, coarse
• 1 to 3 tsp. of sugar, granulated, as desired
• 1/4 cup of vinegar, rice
• 1 tsp. of oil, sesame
• 1 & 1/2-pound pkg. of naeng-myun noodles
• 1 to 2 thinly sliced cucumbers, Persian
• 1 quartered and sliced Asian pear, small
• Cabbage kimchi with the red pepper rinsed off with cold water
• Daikon radishes, sliced, pickled in vinegar
• Hard boiled eggs, 1/2 egg per serving

For serving: hot mustard; sesame seeds, toasted

Instructions:

Making the soup & cooking the beef

1. Rinse the brisket. Place in large sized pot. Cover with water to 1-inch over top of meat.

2. Bring to rolling boil. Allow to boil for four to five minutes. Remove from heat. Pour out water, fat and foam. Rinse beef off. Wipe out the pot.

3. To same pot, add chicken and beef stock, ginger, garlic, peppercorns, salt, daikon radish and onion.

4. Bring to boil. Reduce the heat. Cover with a small space open to vent steam. Simmer for 55 minutes to an hour. Soup should be reduced to roughly 3/4 of original amount.

5. After beef has cooked fully, remove to plate. Place in fridge to set and chill. When you can handle it, slice thinly, against its grain.

6. Strain soup through sieve with fine mesh, into heat-proof container. Chill for about two hours in fridge. You can leave it overnight if you prefer.

7. Once soup has chilled, salt & pepper as desired and stir in sugar and vinegar.

Cooking the noodles

8. Cook noodles using package instructions. Bring same large pot of water used for beef to boil.

9. Turn heat down to medium. Cook for four to five minutes. Drain into a colander. Rinse with cold water a few times while massaging noodles gently. Drain.

10. Drizzle noodles with the sesame oil. Massage noodles gently and distribute oil evenly. Divide noodles among several serving bowls rapidly, or they may clump together.

Prepping and serving

11. Top noodles in bowls with several pear slices, beef brisket, kimchi, cucumber and 1/2 of 1 hard-boiled egg. Ladle soup carefully around the noodles. Add ice cubes to bowls.

12. Garnish using sesame seeds. Serve with extra vinegar, kimchi and hot mustard.