Bibim Naengmyeon for Neil

Recipe

Ingredients

- 2 servings of dried naengmyeon noodles
- 200ml beef broth
- 1 Korean pear (or 2 bosc pears)
- 1/2 English cucumber, cut into match sticks
- 1 hard-boiled egg, shelled and cut into halves
- ¼ cup toasted sesame seeds, crushed
- 200g braised brisket meat (optional)

For the spicy sauce

- 4 garlic cloves
- ½ tbsp ginger, sliced
- 2 tbsp worth of onion
- 2 green onions, chopped
- ¼ cup Korean hot pepper flakes (Gochugaru)
- 2 tbsp hot pepper paste
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp kosher salt
- 3 tsp sugar
- 2 tbsp white vinegar

Radish pickle

- White radish, sliced into match sticks
- 100ml white vinegar
- 100ml water
- 1 tbsp salt
- 1 tbsp sugar

Method

1. Start with making the sauce by blending 1/2 of the pear, 50ml of the beef broth and the rest of the spicy sauce ingredients. Once blended, place in the fridge to chill.
2. Place the rest of the broth into the freezer to chill right down, you want it to almost freeze.
3. For the radish pickle, bring to a boil the vinegar, water, salt and sugar.
4. Once boiling pour over the radish.
5. Cook the noodles in boiling water until just cooked (check the packet for timings because they cook at different times) and plunge them into ice-cold water.
6. Place some of the noodles in the centre of the plate. On top place 2 tbsp of the sauce, the cucumber, pear and pickled radish.
7. Place some slices of beef and boiled egg on the side and top with the sesame seeds.
8. Pour some of the 1/2 frozen beef broth around the outside
9. Enjoy!