Cold soba noodles in beef broth (延吉冷面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
2
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Course
Main Course
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Cuisine
Chinese
Cold soba noodles in beef broth (延吉冷面)
Description
Cold Soba Noodles in Beef Broth (延吉冷面) begin with slowly braising beef shank or brisket in water infused with spices such as ginger, spring onion, star anise, cinnamon, bay leaf, Sichuan peppercorn, and fennel seeds. Soy sauce, rice vinegar, sugar, and salt season the broth. Once cooled, the beef is sliced thinly, and the broth is chilled further before serving to develop clarity and balance.
The soba noodles are cooked and cooled thoroughly, then arranged in bowls with slices of the braised beef, halved boiled egg, julienned cucumber, apple slices, kimchi, and spicy red chili paste. A sprinkle of toasted sesame seeds tops the dish. The broth is enhanced per serving with additional rice vinegar, sugar, and salt, lending a bright acidity that offsets the rich beef flavors.
This cold noodle soup combines silky noodles and tender beef with crisp apple and cucumber for contrast. Kimchi and chili paste contribute heat and tanginess, making it a complex dish ideal for warmer days or as a satisfying light meal. Leftover beef slices keep well for future meals and pair well with chili oil.
Ingredients
For braising the beef
- 500 g beef shank 18oz, or beef brisket, cut into large chunks
- 1200 ml water 5 cups
- 2 talks spring onion finely chopped
- 1 thumb-sized ginger sliced
- 1 star anise
- 1 small piece cassia cinnamon
- 1 bay leaf
- ½ teaspoon Sichuan peppercorn optional
- 1 pinch fennel seeds optional
- 3 tablespoon soy sauce light
- 2 teaspoon white rice vinegar
- ½ tablespoon rock sugar or regular sugar
- 1 teaspoon salt
For each bowl of broth
- 4 teaspoon white rice vinegar
- 1 pinch sugar
- 1 pinch salt
You also need
- 170 g dried soba noodles 6oz
- 1 egg
- ½ apple sliced
- 200 g cucumber 7oz, julienned
- kimchi to taste
- red chili paste aka Gochujang, to taste
- 1 teaspoon sesame seeds toasted
Instructions
- Blanch beef in boiling water then drain. In a clean pot, add beef, water, spices and seasonings. Bring water to a boil then leave to simmer for 1-1.5 hours.
- When completely cool, place beef and broth (discard spring onion, ginger, spices and the fat floating on the surface if there is any) in separate containers. Store in the fridge for at least 1 hour (see note 1).
- Cook soba noodles according to the instructions on the package. Drain and rinse under running water to cool fully.
- Meanwhile boil egg. Peel and halve it.
- Pour cooled broth into two large serving bowls. Add vinegar, sugar and salt. Cut the beef into thin slices (see note 2).
- Place the noodles into two bowls. Top with beef, egg, apple, cucumber, kimchi and red chilli paste. Sprinkle sesame seeds over.
Notes
- Cool the braised beef in the refrigerator before slicing to maintain firm slices and prevent falling apart.
- To chill the broth further, briefly place it in the freezer until small ice crystals form for a cooler serving.
- Store leftover beef slices refrigerated and enjoy them with homemade chili oil or in other meals.
User Reviews
Overall Rating
5
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