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Naengmyeon (Korean Cold Noodle Soup)
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Ingredients
- beef shank (or brisket)1.5 lb
- Garlic5 cloves
- ginger7 g (1.5 x 0.25" thick slice)
- Water13 cups
- Onion1 small onion
- Korean Soup Soy Sauce1 tsp
- sea salt1 tsp
- cucumber and radish pickle liquid2 Tbsp
- Korean cucumber1 cucumber (1 cup)
- sea salt2 tsp
- rice vinegar1 Tbsp
- Sugar1 Tbsp
- Korean radish1 cup (thin slices, rectangular)
- Asian pear1/4 each
- Egg2 each
- buckwheat naengmyeon noodles60 g
Allergens (inferred from ingredient names): cereals_gluten, eggs, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 560, protein 35, fat 20, carbs 51, fiber 4, sugar 9
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed