Cold Noodles In Beef Broth (mul Naeng Myun)

Name: Cold Noodles In Beef Broth (mul Naeng Myun)
Prep time: 2 h 47 min
Cook time: 2 h 47 min
Total time: 2 h 47 min
Yield: 5
Cuisine: Global
Ingredients: 454 grams beef brisket (1 to 1 1/2 inches thick); 5 Tbsps distilled vinegar, divided; 3 cloves garlic, peeled and smashed; 1 inches (about ½ oz) ginger root, peeled and sliced into discs; 2 green onions, cut into thirds; 2 hard-boiled eggs, halved; 473 milliliters dongchimi liquid (from a large container of dongchimi kimchi); 5 servings Asian hot mustard or mustard oil, for garnish; 624 grams package of Korean buckwheat or arrowroot noodles; 1 Asian pear, peeled, cored and cut into quarters, then thinly sliced lengthwise; 5 servings Rice wine vinegar, for garnish; 2 teaspoons salt; 1 serrano; 2 Tbsps soy sauce; 3 teaspoons sugar, plus additional for garnish

Cold Noodles In Beef Broth (mul Naeng Myun) might be just the main course you are searching for. Watching your figure? This dairy free recipe has 683 calories, 39g of protein, and 12g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 5. From preparation to the plate, this recipe takes around 2 hours and 47 minutes. A mixture of beef brisket, mustard oil, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.