Da Hae and Gareth West, co-owners of London’s bustling “Ameri-Korean” street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between.
Along with bibim guksu, this is one of my favorite things to eat in the summer. Made from buckwheat, these noodles are springy and chewy — a completely different texture than the soft somyun vermicelli noodles typically used in Korean soups. I like to add loads of vinegar and mustard to the ice-cold broth here, often so much that it makes me suck in my cheeks and gives me a severe case of “mustard nose.”
- 9 ounces naengmyeon buckwheat noodles
- 10 ice cubes, crushed
- 1/2 Asian pear, peeled, cored and thinly sliced
- 5 1/2 ounces beefsteak for frying, thinly sliced and cooked to your liking
- 2 hard-boiled eggs, peeled
- 2 cups beef stock
- 3 whole garlic cloves
- 1 3/4-inch piece fresh ginger root, whole
- 1 scallion, trimmed and coarsely chopped
- 1 tablespoon light soy sauce
- 2 tablespoons apple vinegar
- 1/2 Asian pear, peeled, cored and puréed
- 1 scallion, trimmed and finely sliced
- 1 tablespoon regular soy sauce
- 1 tablespoon gochugaru (Korean red chili powder)
- 1 teaspoon superfine sugar
- 1 teaspoon apple vinegar
- 2 garlic cloves, minced
- 1 1/2-inch piece fresh ginger root, peeled and minced
- 1/2 teaspoon roasted sesame seeds
- English mustard
- apple vinegar
For the noodle soup
Add all of the broth ingredients to a large saucepan over high heat and bring to a boil. Reduce the heat and simmer over medium heat for 10 minutes, then strain the broth through a sieve. Pour the strained broth into a large bowl and let chill in the refrigerator for about 30 minutes until cooled.
While the stock is chilling, mix the sauce ingredients together in a small bowl. Set aside.
Cook the noodles in boiling water following the package directions, then drain well and rinse under cold running water.
Divide the ice cubes, noodles, pear, and steak between two serving bowls, then pour half of the chilled stock over each.
Halve the eggs and arrange on top of the noodles. Spoon over the sauce and serve with English mustard and apple vinegar on the side for adding to the broth as you like.