Jinju-style Cold Noodles

Name: Jinju-style Cold Noodles
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Jinju's version of cold noodles mixes anchovy-kelp stock with beef brisket stock, two parts to one, giving the broth both seafood savor and meaty weight.

The signature topping is a heap of pan-fried beef jeon cut into strips, cooled first so it does not warm the broth, then piled over cucumber and Asian pear.

Ingredients

servings

IngredientAmount

eggs2 ea

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Instructions

5 steps

1

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

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

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

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

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