Mul-naengmyeon Mexicana

Name: Mul-naengmyeon Mexicana
Prep time: 6 s
Total time: 6 s
Yield: 3
Ingredients: Jicama julienne (1 cup) -- 3 oz,Carrot julienne (1/2 cup) -- 1.5 oz,Chili pepper Jalapeño julienne (1/4 cup) -- 0.5 oz,Table salt 1 tbsp. -- 0.25 oz,Vinegar 2 tbsp. -- 1 fl.oz,Japanese Buckwheat Noodles cooked cooled -- 10 oz,Minor's Beef Base (No Added MSG)* 6 x 1 pound 4 tbsp. -- 3 oz,Water 3 cups -- 24 fl.oz,Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces 2 tbsp. -- 1.5 oz,Pineapple juice 1 cup -- 8 fl.oz,Chili pepper red flakes (1 tsp.) -- 1 g,Eggs soft boil (2 each) -- 3 oz,Beef flank steak -- 8 oz

Preparation time
6 min
Difficulty Easy
Number of servings
3

Ingredients

Jicama, julienne, (1 cup) -- 3 oz
Carrot, julienne, (1/2 cup) -- 1.5 oz
Chili pepper, Jalapeño, julienne, (1/4 cup) -- 0.5 oz
Table salt, 1 tbsp. -- 0.25 oz
Vinegar, 2 tbsp. -- 1 fl.oz
Japanese Buckwheat Noodles, cooked, cooled -- 10 oz
Minor's Beef Base (No Added MSG)* 6 x 1 pound, 4 tbsp. -- 3 oz
Water, 3 cups -- 24 fl.oz
Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 2 tbsp. -- 1.5 oz
Pineapple juice, 1 cup -- 8 fl.oz
Chili pepper, red, flakes, (1 tsp.) -- 1 g
Eggs, soft boil, (2 each) -- 3 oz
Beef flank steak -- 8 oz

Preparation

1

Mix the jicama, carrot and jalapeno with the salt and vinegar, refrigerate overnight.
2

Mix the Minors Beef Base with the water and freeze for 4-6 hours.
3

Blend the Minor’s Cilantro Lime Concentrate with the pineapple juice and strain through a cheese cloth.
4

Mix the Beef Broth with the pineapple juice.
5

Grill the flank steak to medium rare, rest and slice thin against the grain.
6

Place noodles in a bowl, pour in the broth and garnish with the vegetables, egg, chili pepper and steak.

Components

See Related Products

Minor’s Gluten Free Beef Base made with Natural Ingredients,1 lb (Pack of 6)