MulNaengmyeon (Cold Noodle Soup)

• Prep & Cook Time: 40 minutes
• For 2 servings

Nutrition Info per serving

• Fat 4 g
• Calories 288
• Carbohydrates 46 g
• Sodium 3170 mg

Ingredients

• 1 daikon radish
• 2 tbsps salt
• 2 tbsps sugar
• 5 tbsps rice wine vinegar, divided
• 2 cups beef broth
• 2 cups chicken broth
• ¼ pound naengmyeon noodles (buckwheat noodles)
• 1 Asian pear, julienned
• ½ cup julienned cucumber
• 1 hardboiled egg, halved
• Sliced brisket or chicken (optional)

Preparation

1. Make radish pickle: cut daikon into ½ inch pieces, then mix with salt, sugar, and 2 tbsps vinegar.  Set aside for at least 15 minutes.
2. Mix both broths with remaining 3 tbsps vinegar and put in the fridge for a good 30 minutes to chill.
3. Cook noodles in boiling water until toothsome, 5 minutes or so. Place in strainer and wash with cold water.
4. Divide noodles and broth in bowls, then top with pear, cucumber, and egg, and some reserved radish pickle (about 2 tbsps per serving; reserve remaining pickle for another use).  If you have prepared the chicken or beef broth yourself, divide some leftover meat from cooking broth among bowls, as well.