물냉면: Cold Noodle Soup

This has to be one of my all-time favorite Korean dishes. It seems like it would be unappealing because it is cold, but in the hot summer months it is so refreshing! The quick pickled radish is particularly important and the sweet Asian pear really balances out the acidity of the vinegar and pickles. I used the recipe from the same show as last week Two Chefs and made my own beef stock. I think I am trying to figure out what cut of meat exactly they use, because my broth came out a little greasy. However, adding vinegar really cuts through and cleans up the taste. It did take a long time and perhaps buying the pre-packaged soup would be easier, but the flavor was so great. Next time I’ll have to make the stock in bulk and have it on hand in my freezer. It is already turning out to be a scorcher of a summer where I am.
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