Jinju-style Cold Noodles

Quick answer

Total time: 60 min
Level: Hard
Servings: 2 servings
Ingredients: 10

About this dish

A traditional cold noodle dish from Jinju featuring a savory broth blended from seafood and beef stocks, topped with thinly sliced savory beef pancakes.

The buckwheat noodles offer a hearty texture.

Ingredients (2 servings)

Ingredient	Amount	Unit
buckwheat noodles	300	g
beef round	150	g
eggs	2	ea
flour	3	tbsp
anchovy kelp stock	800	ml
beef brisket broth	400	ml
soup soy sauce	2	tbsp
cucumber	50	g
pear	50	g
cooking oil	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Season

Mix the cold anchovy kelp stock and beef brisket broth in a 2:1 ratio, season with soup soy sauce and salt, and chill in the refrigerator.
2

Season

Slice the beef round thinly, season with salt and pepper, coat with flour and beaten egg, and fry in a pan with cooking oil until golden to make beef pancake.
3

Prep

Once cooled, slice the beef pancake, pear, and cucumber into long, thin strips about 0.5cm thick for toppings.
4

Heat

Boil buckwheat noodles in boiling water, rub and wash in cold water several times, rinse in ice water, drain, and place in serving bowls.
5

Prep

Place the sliced cucumber and pear on the noodles, pile the beef pancake strips generously on top, and pour the chilled broth.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Generous beef pancake topping
Finish cue: Slice the beef round thinly, season with salt and pepper, coat with flour and beaten egg, and fry in a pan with cooking oil until golden to make beef pancake.
Storage and reheating: Mix the cold anchovy kelp stock and beef brisket broth in a 2:1 ratio, season with soup soy sauce and salt, and chill in the refrigerator.