Cold noodles

Cold noodles


K is for Korean


Quantity Ingredient
400g beef brisket
1 onion, roughly sliced
5cm ginger, roughly chopped
6 garlic cloves, halved
150g daikon radish, roughly sliced
2 teaspoons sea salt
1 teaspoon black peppercorns
2 tablespoons gochugaru
1 tablespoon gochujang
2 tablespoons soy sauce
1 garlic clove, minced
2.5cm ginger, minced
1 spring onion, finely chopped
1 tablespoon sesame oil
1 teaspoon sesame seeds
400g buckwheat noodles
2 eggs
1/2 cucumber, cut into matchsticks, to serve
1 korean pear, finely sliced, to serve


  1. First make the broth: place the brisket, onion, ginger, garlic, daikon radish, sea salt and peppercorns in a large stockpot along with 2 litres cold water. Bring to the boil, then lower the heat and simmer, partially covered, for 1 hour 30 minutes.
  2. Meanwhile, make the sauce by mixing the gochugaru, gochujang, soy sauce, garlic, ginger, spring onion, sesame oil and sesame seeds together in a bowl.
  3. Remove the brisket from the broth and strain the broth through a sieve into a jug. Discard the vegetables. Taste and season, then allow the broth and brisket to cool to room temperature. Chill in the fridge until ready to serve.
  4. When ready to serve, bring a large pan of water to the boil, add the buckwheat noodles and whole eggs. Cook the noodles for for 4–5 minutes (or according to the packet instructions), then lift into a colander and drain. Rinse well in cold water. Remove the eggs after 7 minutes and allow to cool before peeling and halving.
  5. To serve, slice the brisket, and divide between bowls along with the noodles and broth. Top each bowl with half an egg. Serve cold with cucumber and pear.
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