Directions

To Cook

1. Fill a big stock pot with cold water and add beef and bring to a boil. Skim off impurities and add garlic, green onions and 1 tbsp salt. Reduce heat and simmer for about 2 hrs. Take out meat, leave to chill and cut into thin slices. Set aside.
2. Cool the stock to room temperature (should have about 12 cups of stock). Add in 2 tbsp salt, ½ tbsp soy sauce, 5 tbsp sugar and 3 tbsp soup mix from nang myun packet. Place in the fridge or in the freezer so that it is lightly frozen (similar to light slushie).
3. For the moo pickle (Korean radish pickle) – Add ⅓ tbsp salt to moo (Korean radish) in a small bowl. Leave for about 15 mins. Drain out water and add the rest of the ingredients and leave to pickle for at least 1 hr or overnight.
4. Cook nang myun (noodles) in rapidly boiling pot of water. Cook noodles for about 3 mins or until the noodles are cooked but still al dente.
5. Drain noodles and wash noodle thoroughly with cold water until the noodles are cold and get rid of excess starch. Drain noodles well.
6. Place 1 serving of cold nang myun (noodles) in a bowl. Ladle 2-3 cup cold soup over the noodles. Top with 5-6 cucumber slices, 2 tbsp moo (radish) pickle, ½ egg, 2-3 beef slices and 3-4 Korean pear slices. Repeat with other servings.
7. Serve nang myun (cold noodles) with vinegar and mustard on the side for individual taste.
8. Add more salt and sugar to the cold stock if needed. Moo (radish pickle) can be stored in the fridge for up to 2 weeks.