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BLACK RICE NAENGMYEON
2 Korean radish
1 tablespoon of vinegar
2 teaspoon sugar
2 boiled eggs
1 Korean cucumber
8 cups of water
½ pound of beef brisket
3 cloves of garlic
2 ginger slices
Make sweet and sour radish side dish by cutting one of the Korean radishes into 2 to 3 inch pieces and cut lengthwise into thin slices. Add vinegar, 1 tsp of sugar, and salt to taste. Mix and set aside for when it is time to serve.
Put the meat, onion, scallion, garlic, ginger, water, and peppercorns into a large pot to boil uncovered for 10 minutes. Once boiled skim off the scum. Continue to boil covered for one hour until meat is tender. Add soy sauce and cool.
Pour 5 cups of broth to a bowl, add sugar and salt to taste. Keep in freezer for an hour until broth becomes slushy.
Cut cucumber lengthwise and slice thinly crosswise. Sprinkle with salt and let cucumbers slices sit. Slice beef against the grain. Cook noodles to package instructions. Drain noodles and place in bowl with the pickled radish, cucumber and slices of beef. Add icy broth around the noodles and top with boiled egg. Serve and enjoy