Mul Naengmyeon (Korean Cold Noodle Soup)

Step 1

In a pot, add beef shank, whole small onion, garlic cloves, ginger and water. On stove top, cook for about 2 hrs 30 to 40 min until fork goes in easily. For the Instant Pot - cook 35 min, manual HIGH pressure and Natural Release for 15 min and then QR to open.

Step 2

Cut cucumbers either at an angle or into rectangles (whatever you feel like).

Step 3

In a  bowl, add cucumbers, vinegar, salt, sugar and mix well. Set aside for about 10-15 minutes until cucumbers are well pickled.

Step 4

For EXTRA CRUNCHY (optional- Once fully pickled, you can put the cucumbers in a fine cheesecloth and squeeze out excess liquid. Do  NOT discard the liquid. You get extra crunchy cucumber toppings this way.

Step 5

Cover and refrigerate until ready to serve.

Step 6

Cut about a 1-inch thick disc from radish, peel and then cut vertically so you will end up with thin strips.

Step 7

In a bowl, add cut radish, vinegar, salt, sugar and mix well. Cover and refrigerate until ready to serve.

Step 8

Boil water, lower to simmer, add egg and cook for 10 minutes. Cool in cold water and peel. Then cut it in half.

Step 9

Once beef is cooked from 1, let it cool for few minutes and then take out beef from the broth and put on a cutting board for a few minutes until they are cool enough to touch. Keep beef covered with while it's cooling so beef doesn't dry up too much.

Step 10

When beef broth is cool enough to handle, strain broth through a sieve or cheesecloth into a bowl or container. Chill broth in fridge. For quicker result, make an ice bath in a sink or in a large bowl and cool broth by immersing the container (with the broth) in the ice bath. FYI - For 1.5 lb shank, you should get about 1 quart of broth.

Step 11

Slice beef shank thinly against the muscle/grain. Serve at room temperature or cold from the fridge.

Step 12

Remove the solidified fat bits from beef broth after it's chilled. Because shank has little fat, the amount of fat will be minimal.

Step 13

Season cold broth from 7 with Guk Ganjang  (Soup Soy Sauce), sea salt and couple Tbs each of the pickling liquid from 2 and Refrigerate until serving time.

Step 14

For Dry Noodles (left in picture), usually, cook for 3-4 minutes.  For Wet Noodles (right in picture), usually, cook for 40 seconds to 1 minute.  Make sure noodles are separated before you cook.

Step 15

Have an ice bath ready and transfer the cooked noodles into the ice bath. Rinse noodles by rubbing the noodles lightly between your hands.  See video. Repeat 3 times. Make individual noodle portion by swirling and bunching them up with your hands. Place them on a sieve to continue draining. See video.