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Naengmyeon

Name: Naengmyeon
Total time: 20 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 200g Naengmyeon Noodles (buckwheat); 150g Beef Shank; 400ml Radish Kimchi Brine; 2 tbsp Vinegar; 1 tsp Hot Mustard; 1/2 Cucumber; 1 Hard-boiled eggs; To taste Asian Pear (sliced)

Noodles

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

Thin buckwheat noodles in an icy, tangy broth — Korea's summer cold noodles.

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📖 The Story Behind This Dish

Naengmyeon was originally a regional dish of Pyongyang in the north of the peninsula and spread south with refugees after the Korean War. Chewy noodles of buckwheat and starch come two ways: mul naengmyeon in a cold broth mixed with radish water kimchi, and bibim naengmyeon tossed in gochujang.

🌆 Where it's eaten: On a muggy Korean summer day, ordering naengmyeon to finish a barbecue meal is the classic move.

🥕 Ingredients (serves 2)

Naengmyeon Noodles (buckwheat) 200g
Beef Shank 150g
Radish Kimchi Brine 400ml
Vinegar 2 tbsp
Hot Mustard 1 tsp
Cucumber 1/2
Hard-boiled eggs 1
Asian Pear (sliced) To taste

👩‍🍳 Instructions

Simmer the beef from cold water to make broth, then slice the meat.
Cook the noodles according to the package and rinse well in cold water.
Add vinegar and hot mustard to the radish kimchi brine to make the cold broth.
Put the noodles in bowls and pour over the broth.
Top with beef, cucumber, boiled egg, and pear.

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