Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 packs of dried naengmyeon noodles
- 1 cucumber, julienned
- 2 boiled eggs, sliced
- 1/4 cup sliced green onions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Large pot for boiling noodles
- Colander
- Ice water bath
- Serving bowls
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, brown sugar, rice wine, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes. Mix well.
2. Add thinly sliced beef to the marinade and mix until all the beef is coated. Cover and refrigerate for at least 1 hour or overnight.
3. In a large pot, bring water to a boil and cook the naengmyeon noodles according to the package instructions. Drain and rinse the noodles under cold water.
4. In a separate bowl, prepare an ice water bath. Add the rinsed noodles to the ice water bath and let them sit for a few minutes until they are cold and firm.
5. In a serving bowl, add the cold noodles and top with the marinated beef, julienned cucumber, sliced boiled eggs, sliced green onions, and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Marinating time: 1 hour or overnight
- Cooking time: 10 minutes
Temperature:
- Boiling water for noodles
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 28g
- Protein: 40g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Rice wine can be substituted with apple cider vinegar or white wine vinegar.
- Naengmyeon noodles can be substituted with soba noodles or spaghetti.
Variations:
- Add sliced pear or apple to the toppings for a sweet and crunchy addition.
- Use a spicy chili paste or gochujang in the marinade for a spicier version.
- Add sliced radish or carrot for more color and texture.
Tips and tricks:
- Freeze the beef for 30 minutes before slicing to make it easier to cut thinly.
- Make sure to rinse the noodles thoroughly under cold water to remove excess starch and prevent them from sticking together.
- Serve the noodles and toppings separately and let each person mix them together to their liking.
Storage instructions:
- Store leftover beef and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef in a pan over medium heat until heated through.
- Reheat the noodles by blanching them in boiling water for a few seconds.
Presentation ideas:
- Serve the noodles and toppings in separate bowls and let each person assemble their own bowl.
- Garnish with fresh herbs like cilantro or mint.
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Sliced boiled eggs
- Julienned cucumber
Pairings:
- Korean side dishes like kimchi or pickled vegetables
- Cold beer or soju
Suggested side dishes:
- Korean pancake (jeon)
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the marinade is too salty, add a little bit of water or sugar to balance it out.
- If the noodles are too soft, rinse them under cold water again to firm them up.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Naengmyeon is a Korean cold noodle dish that originated in the northern regions of Korea, where the weather is colder and the summers are shorter.
Flavor profiles:
- Salty, sweet, savory, nutty, and spicy.
Serving suggestions:
- Serve cold with a side of mustard or vinegar for dipping.
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Region: Korean