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