A luxurious cold noodle dish originally served in the royal palaces of Korea during the Joseon Dynasty, featuring intricate preparation and elegant presentation.
Ingredients
- 400g hand-pulled wheat noodles
- 300g hand-sliced beef sirloin
- 4 quail eggs
- 100g julienned Korean pear
- 50g thinly sliced pickled radish
- 30g pine nuts
- 2 sheets dried seaweed, finely cut
- 100ml aged soy sauce
- 50ml Korean pear vinegar
- 30ml sesame oil
- 20g fresh wasabi
- Sea salt from Jeju Island
- Fresh chives for garnish
Instructions
- Marinate beef sirloin in aged soy sauce for 2 hours at precise 4°C temperature
- Hand-pull wheat noodles to exact 3mm thickness
- Blanch noodles in water with sea salt, cool immediately in ice bath
- Delicately slice beef against grain into translucent 1mm pieces
- Arrange noodles in circular pattern on royal porcelain plate
- Layer beef slices in artistic overlapping design
- Garnish with quail eggs, julienned pear, and pickled radish
- Sprinkle toasted pine nuts and seaweed
- Drizzle with sesame oil and pear vinegar reduction
- Garnish with fresh chives and grated wasabi
Tips
Maintain precise temperatures during preparation. Use only highest quality ingredients. Presentation is as crucial as taste in royal Korean cuisine.
by