👨‍🍳 조리법

1. 1

   Make the noodle dough: In a medium bowl, combine flour, 1 tsp salt, and the egg. Gradually add warm water, mixing until a smooth, non-sticky dough forms. Knead on a floured surface for 5-7 minutes until elastic. Cover and let rest for at least 30 minutes.

2. 2

   Prepare the meat and vegetables: Cut the meat into bite-sized pieces. Chop the onion, mince the garlic, slice the bell peppers and tomatoes, julienne the carrots, and dice the radish/turnip.

3. 3

   Cook the meat: Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides. Remove meat and set aside.

4. 4

   Sauté the aromatics and vegetables: Add the remaining 2 tbsp of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic, bell peppers, tomatoes, carrots, and radish/turnip. Cook for another 5-7 minutes until vegetables are slightly tender.

5. 5

   Simmer the broth: Return the browned meat to the pot. Add beef broth, rice vinegar, red pepper flakes, cumin, paprika, 1 tsp salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until meat is tender.

6. 6

   Prepare the noodles: While the broth simmers, divide the rested dough into 4 portions. Roll each portion into a thin sheet. Cut into thin strips (about 1/4 inch wide). Gently stretch each strip to lengthen it. Dust with flour to prevent sticking.

7. 7

   Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 5-7 minutes, or until they float and are tender. Drain well.

8. 8

   Serve: Divide the cooked noodles among serving bowls. Ladle the hot meat and vegetable stew over the noodles. Garnish with fresh cilantro or parsley.