집에서도 완벽 재현! 평양냉면 명가 육수 비법 공개

Now, this is Korean Daddy's Cuisine.

 The weather is so hot these days! So the menu that comes to mind is Pyeongyang Naegmyeon(Pyeongyang Cold Buckwheat Noodles).

 These days, Pyeongyang Naengmyeon has become very expensive.

 It costs between 15,000 won and 16,000 won per person.

 At that price, wouldn't it be cost-effective even if you make it at home? There is another benefit to making Pyeongyang Naegmyeon(Pyeongyang Cold Buckwheat Noodles) at home.

 It's Boiled Beef brisket Slices! And you can also use this to make boiled Meat Slices Hot Pot! How nice.

 Kill three birds with one stone! Oh, you can click here for the recipe for Boiled Meat Slices Hot Pot.

 Then, let’s start making homemade original Pyeongyang Naegmyeon(Pyeongyang Cold Buckwheat Noodles) right now! Please refer to the post for detailed ingredients and recipes! First, the meat to make the broth.

 This long thing is beef brisket.

 1kg prepared.

 The beef shank was also 1 kg.

 600g of pork belly.

 I soaked it in running water overnight to remove the blood.

 But there's still blood coming out.

 Then, let’s start with making the broth.

 Now, start with a pot full of water.

 I'll add the meat first.

 Add beef shank , brisket, the pork belly, etc.

 in any order.

 Fire~~!!! The fire is a strong fire.

 If you toss it, the blood and impurities remaining in the meat will come out.

 Even though I drained the blood all night, as soon as it boiled, a huge amount of impurities came out.

 Boil it for just 5 minutes.

 Now, I will throw away the chobeol broth without any hesitation.

 Wash the meat and pot thoroughly.

 Plenty of water in the pot.

 I will put back the cleaned meat.

 Just put 3 green onions on top.

 As soon as it starts to boil, impurities come out again.

 Remove whatever you see with a ladle or strainer.

 Since it has started to boil now, I will boil it for just 2 hours.

 Watch it occasionally and if oil and impurities float, skim it off again.

 Only in this way can you make clear and clean broth without any unpleasant odor .

 Since we have to make flavored soy sauce, we will move this to another location and continue boiling it.

 Making flavored soy sauce is surprisingly simple.

 Prepare a small pot.

 1 cup of soup soy sauce, 1/2 cup of water, 1 tablespoon of cooking wine or mirin, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, this is chicken stock.

 Instead of chicken broth.

 Chicken powder or liquid is also fine.

 3 shiitake mushrooms, 1 green onion, 1/2 large sliced ​​onion, and red pepper.

 Mix well and then boil for a while.

 Place a strainer in a bowl and pour it.

 Since the shiitake still contains soy sauce, just press it down and squeeze it generously and the flavored soy sauce is ready! The broth is still brewing well.

 The water has decreased drastically.

 If you boil it this much, almost no impurities come out.

 Slowly, oil starts to appear.

 Don't just leave this oil alone; scoop it out with a ladle whenever you see it.

 It takes a lot of work to make clean broth without any odor.

 Now, after about an hour, I will take out the green onions.

 It smells like rib soup.

 Please fill up some water as well.

 If possible, it is best to add hot water that has been previously boiled in an electric pot .

 Now, 1 hour and 20 minutes have passed since it was boiled.

 Now, I will just serve the pork belly.

 Place it on a tray and let it cool.

 If oil appears, skim it off again.

 I guess it's already over.

 I boiled it for about 2 hours.

 Now, I will put out the fire and take out the rest of the shank and the brisket.

 Put these guys on the net too and let them cool off.

 Keep in mind that if you lightly cover it with a cotton cloth and let it cool, it will stay moist for a long time.

 Then, I will put the broth that has been steeped for 2 hours separately in a large bowl.

 This is the biggest bowl in our house.

 Place a cotton cloth on a sieve and pour in the just-boiled broth.

 Just pour it a few times and you will see it right away.

 These dark things are meat scraps and oil.

 Even though it looked clear, quite a lot of it came out.

 Now it’s time to season the cleanly strained broth.

 The ratio of salt and soy sauce is 1:1, do not add too much at once.

 Add 1 tablespoon of salt and 1 tablespoon of flavored soy sauce, mix well and be sure to check the seasoning.

 It's a little bland.

 If you think it's still bland, add 1 tablespoon of salt and 1 tablespoon of soy sauce and check the seasoning.

 Just season until it tastes salty.

 Since this is a stock broth, the seasoning must be salty.

 Now pour cold water into a large bowl.

 If you add a bowl of broth and stir it gently, it will cool down really quickly.

 Then I'll cover it with plastic wrap and go straight to the refrigerator.

 The same goes for boiled beef.

 Even if it's annoying, just roll it up one by one with plastic wrap.

 Dry, twisted boiled pork is not tasty.

 Then, like the broth, I will put the boiled beef in the refrigerator for a day.

 24 Hour Refrigerator Well, one day has passed.

 For cold noodles and boiled beef, I will cut only the amount I will eat at a time.

 What is this? Ah, the beef shank! As you can see, it's neat, so I'll cut it right away without any preparation.

 Just slice it thinly.

 It's not difficult to cut, but the edges break easily.

 In that case, just cut it with the flat part facing up.

 look.

 It was sliced ​​quite thinly.

 For those who like the beef shank, make it a little thicker.

 This is brisket.

 It’s a bit tough, so make it as thin as possible! If you have presbyopia, use a magnifying glass and slice it as thinly as possible.

 I'm also suffering from presbyopia these days, so I can't see very well.

 Still, it was sliced ​​thinly.

 You can cut the pork belly thickly, but it is better to eat it thinly.

 Just slice it to the same thickness as the sausage.

 It's a little thick, right? Now just place it on a tray and the meat is ready to top with cold noodles! Store in the refrigerator for 24 hours.

 Now it is time for the broth.

 I chilled it in the refrigerator for a day.

 It is a stock solution.

 Even though I strained it well, when it cooled, a little bit of oil came out.

 Let’s try the chilled broth.

 It tastes different from yesterday.

 First, let’s take just 1 liter.

 Now, you can see it, but it's hard to see because the scale has been erased, but it's exactly 1 liter.

 Prepare a ball.

 Put it in a sieve, line it with cotton cloth, and filter it one more time.

 Why? The cold noodle broth has to be really clear.

 Now, let me pour 1 liter of Dongchimi broth here.

 Lastly, add 1/2 teaspoon of miwon (seasoning) and 1/2 tablespoon of sugar.

 Rather than adding sweetness, sugar serves to make hidden flavors more vivid.

 Now it's really cold noodle broth.

 Then, the first cold noodle broth containing dongchimi broth is complete.

 This time, add 1 liter of purified water to 1 liter of stock solution.

 Here too, add 1/2 teaspoon of Miwon (seasoning) and 1/2 tablespoon of sugar.

 Stir well so that the sugar dissolves.

 Let's taste it! Isn’t just water better than Dongchi? This is how the second regular broth version is completed.

 Now, let’s start by boiling buckwheat noodles.

 I feel anxious.

 Once I tasted the broth, it became unbearable.

 Boil the water first and add 3 servings of buckwheat noodles.

 Buckwheat noodles stick together well, so you need to stir them occasionally.

 When it boils slightly, pour in cold water.

 It's the same as when boiling noodles.

 Keep stirring and when it boils, add cold water again.

 If you pour cold water like this three times, it will cook properly.

 Turn off the light and take a cold shower right away! Wash all remaining starch under running water.

 If you prepare ice water, add buckwheat noodles and wash them without any hesitation, you can enjoy the firm texture of the noodles.

 Instead, my hands are extremely cold! Hold the noodles with two fingers, run your hands over them, squeeze out all the water, and then roll them up.

 It's too easy.

 Ugh, my hands are cold.

 Then plate it right away! Take out a cotton bowl.

 Buckwheat noodles are topped with some shredded cucumbers, thinly sliced ​​dongchimi radish, and sweet Korean pears.

 Top with sliced ​​pork belly, brisket, and shank.

 finally the egg yolk.

 Pour in plenty of cold broth.

 Just a little bit of chopped green onion.

 Just throw it in half-heartedly and you've got homemade Pyeongyang Naegmyeon(Pyeongyang Cold Buckwheat Noodles) that preserves the taste of one of the top three Pyeongyang Naegmyeons in Korea! Pyeongyang Naegmyeon is finally complete! Let’s finally taste it! What is Pyeongyang Naegmyeon? You have to taste the broth first! Wow, this is amazing.

 everyone! You can taste this way at home too.

 Wow~~ this deliciousness.

 The flavor of the meat is amazing! The scent just came out, and I also tried the dongchimi version.

 I also tried mixing it with regular water, but the Dongchimi version had a strong sour taste, and this is a broth mixed with 100% water.

 At first, the undiluted solution was very thick and tasted like 'Ure-ok', but as I added some water and added more, it started to taste a bit like 'Euljimyeonok', 'Pildongmyeonok' and 'Eulmildae'? We're getting closer to this.

 This is easier to eat! If you compare it to what you get at a Pyeongyang Naegmyeon restaurant, the broth will be thicker.

 So it's better to eat! I shook the noodles to loosen them and sliced ​​the radish that was still in pieces.

 When I saw it earlier, the brisket was amazing.

 Now, let's try it.

 The grain aroma from buckwheat is amazing! There is synergy between this and Yukhyang.

 Should I say it explodes? Because we ate it together with real noodles.

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 it brought back memories of sitting and eating at one of the top 3 Pyeongyang Naengmyeon restaurants in Seoul at one of the top 3 Pyeongyang Naengmyeon restaurants in Seoul! A bit like déjà vu.

 You have to hold it and drink it! Let’s try it! Hey~~ Lian, dad was surprised! It's boring.

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 it's smooth.

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 it's that kind of cold noodles.

 Rihanna’s first taste! Chew it thoroughly.

 Take this and drink it.

 I had a hard time finding the broth ratio.

 Should Dad try some soup? Daebak, the dad who holds your hair ! how is it? Isn’t it amazing? After doing this, slurp~~! I have to eat too.

 Now it's dad's turn to drink.

 How about Rian taking it back How does it taste? Don't tell me? huh! The brisket is so delicious.

 Beef shank are usually delicious.

 Isn't it delicious? How many points out of 100? 95 points! 95 points? Rihanna, does ramen taste good? Is this better? This is it! okay? Do you know what this tastes like? You can make it smoother than this, but I'm afraid you won't be able to taste it.

 Isn’t the broth really amazing? Nod! It's a taste that completely blows my ears! Does it taste like your ears are getting pierced? Rain is falling from the sky! it's good! Take it with you and eat it! A storm of eating.

 Wow~ You never stop eating? Wow~ Daebak! why? What is it like? Noodles and this broth, it's brisket right now.

 The brisket goes so well with the buckwheat, right? I'm inhaling a storm.

 I want to drink more! Eat a lot.

 There’s a lot of broth! Soup, go to kindergarten tomorrow! Put broth in the water container? Totally Daebak! It looks like it will go into the bowl.

 I drank it all.

 Ah~~ Cool! Feeling a little cold all of a sudden? cold! I made Pyeongyang Naegmyeon today.

 The top three Pyeongyang Naegmyeon restaurants in Seoul, go away! From 'Urae-ok' to 'Eulmildae', 'Eulji', and 'Pildong' , all can be recreated depending on how much water is added to the broth.

 Absolutely, try it! Well, that's it for today! Be sure to click the subscribe and like notification settings ! See you next time.

 Please~~~!