AT A GLANCE
|01||For daikon pickle, combine daikon and ½ tsp sea salt in a non-reactive bowl and stand for 10 minutes. Squeeze liquid from daikon, combine with remaining ingredients and set aside.|
|02||For chilli sauce, combine ingredients in a bowl, season to taste with sea salt, set aside.|
|03||Cook noodles in boiling salted water until just cooked (4-5 minutes), drain and rinse under cold running water. Drain well, toss with sesame oil and set aside.|
|04||For stir-fried beef, heat oil in a wok over high heat, add remaining ingredients, season to taste with freshly ground pepper, stir-fry until beef is just seared (1-2 minutes), then set aside to cool to room temperature.|
|05||To serve, divide noodles, stir-fried beef, daikon pickle and hard-boiled egg among bowls, scatter with extra spring onion and serve at room temperature with nashi, cucumber, kimchi and chilli sauce.|
Note Naeng myun noodles, cabbage kimchi, gochu jang chilli paste and toasted sesame seeds are available from select Asian supermarkets. If naeng myun are unavailable, substitute buckwheat noodles.