Spicy & tangy cold noodle dish served with sliced beef brisket along with seasoned cucumber and egg
A celebrated Korean dish with a rich history. Originating in the late 19th century, it was originally enjoyed as a summer delicacy by Korean royalty. Today, this cold noodle dish has become a beloved part of Korean cuisine, renowned for its refreshing combination of chewy noodles, crisp vegetables, and a tangy, spicy sauce. Experience a taste of tradition with every satisfying bite.
Neng myun noodle
Boil egg in a pot.
At the same time, heat 1/4 Tablespoons of olive oil on a pan.
Add sliced brisket.
Cook each side for 30 seconds ~ 1 minute on medium-high heat.
Move to a plate and leave it aside.
Bring water to boil in a pot.
Add noodle for Korean spicy cold and boil on high heat for 1~2 minutes while loosening it with a tong.
Move the noodle to a colander.
Rub the noodles hard few times with both hands while rinsing with cold water.
Move the noodles to a bowl.
Add sauce, cucumber, Korean radish, Dongchimi water, sesame oil, brisket, and boiled egg on top of the noodle.
Mix well using hands.