Korean Beef Milmyeon

Chilled buckwheat noodles topped with sliced beef, cucumber, and a tangy-sweet vinegar sauce. A refreshing Korean summer dish ready in 20 minutes.

freshlightkoreanbeefchewytendercrispweeknight

Ingredients

1
Place the beef sirloin in the freezer for 10 minutes so it is firm and easier to slice thinly.
2
Fill a large pot with water and bring to a rolling boil over high heat, about 5 minutes.
3
Slice the cucumber lengthwise into thin matchsticks about the width of a toothpick, using a vegetable peeler or sharp knife; discard the watery seed core.
4
In a small bowl, stir together 3 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon sugar until the sugar dissolves completely.
5
Remove the beef from the freezer and slice it against the grain (perpendicular to the long muscle lines) into paper-thin strips about 1/8-inch thick.
6
Add the buckwheat noodles to the boiling water and stir gently to separate them, cooking until just tender, about 4 minutes; then drain into a colander and rinse under ice-cold running water until completely cold.
7
Fill a large bowl with ice and cold water, then place a smaller serving bowl in the center so it stays cold while you assemble.
8
Divide the cold noodles between two bowls, creating a nest in the center of each.
9
Arrange the sliced beef in a mound on top of the noodles in each bowl, piling it in the center.
10
Pile the cucumber matchsticks on top of the beef in each bowl.
11
Pour the vinegar sauce evenly over both bowls, dividing it in half.
12
Serve immediately so the noodles remain cold and firm.

Cook smarter

CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.