- 1/4 cup red onion, sliced very thin
- 3 Tablespoons Pinot Noir Wine Vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 pkg. Naengmyan noodles (buckwheat noodles with potato or sweet potato starch - look in Asian markets or on Amazon)
- 4 eggs at room temperature
- seaweed strips
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup Asian pear (or Bosc pear), julienned
- 1/4 cup cucumber, julienned
- 1-1/2 Tablespoons Hondashi (Bonito Soup Stock available at Asian markets and Amazon.com)
- 2 (64 oz) containers beef stock
- 1 onion, cut in half, 3 large carrots cut in half
- 2 stalks celery +2 stewing beef bones
- 3 Tablespoons rice wine vinegar
- Salt and freshly ground pepper
- 2-3 Tablespoons Portuguese Cobrancosa, Coratina, or any good EVOO
- 1 lb. flank steak
- black sesame seeds (optional)
- Cook the noodles, following package instructions. Drain the noodles, running cold water over them and toss them a bit.
- Bring a pot of water to a rolling boil. carefully place the eggs into the water. Boil the eggs for exactly 6 minutes for a soft yolk. As soon as they're done, run cold water over them until they are cool enough to handle. Peel and set in the refrigerator to cool completely.
- Mix the pickled topping ingredients together (Asian pear and next 5 ingredients, ending with salt) and let sit for 20 minutes.
- Place the broth ingredients (beef stock through the next 6 ingredients, ending with salt) in a large stock pot. Bring to a boil and simmer for 40 minutes. Turn off the heat and let the broth come to room temperature. Strain the broth and refrigerate until well-chilled.
- Preheat the grill or grill pan to high, direct heat. Rub the steak with the oil and season generously with salt and freshly ground pepper. Grill for 3-4 minutes on each side. Grill to medium rare. Set aside to cool then place in refrigerator for at least 6 hours and better yet, overnight.
- Assembling the soup:
- Garnish with seaweed and black sesame seeds (optional).
- Serve while still very cold.
- Slice the egg in half and place both halves in the bowl.
- Top with pickled salad.
- Lay a few slices of beef on top of the noodles.
- Slice the cold beef thinly.
- Cut the noodles with kitchen shears (they are very long) and place in each serving bowl.
- Spoon the broth over the noodles.