Milmyeon

What to get ready

• Fresh noodles 520 g
• Beef 320 g
• Cinnamon and star anise 12 g
• Korean chili paste (gochujang) 80 g
• Cucumber 1.2
• Pear 1.2
• Chicken eggs 4
• Rice vinegar 80 ml

Method

1. 1 Simmer the beef with cinnamon and star anise for 60 minutes to make a fragrant broth with a mild herbal aroma.
2. 2 Strain the broth, let it cool, then refrigerate for 3 hours until ice crystals form.
3. 3 Boil the noodles, then rinse them with cold water and knead them thoroughly until they become chewy.
4. 4 Slice the braised beef into thin slices; julienne the cucumber and pear.
5. 5 Place the noodles in a bowl, pour in the cold broth, and garnish with meat, pear, cucumber, egg, and a spoonful of gochujang.

With an appliance

• Pressure cooker 30 min

  Replace step 1: simmer the beef with cinnamon and star anise under high pressure for 20 minutes, then release the pressure naturally for 12 minutes, strain the broth, and slice the meat. Keep the cooling time the same in step 2 because pressure cooking cannot shorten this process.