About this Dish
Chilled buckwheat noodles in an icy, tangy broth, a beloved Korean summer dish.
History & Origin
Naengmyeon originated in northern Korea (now North Korea), particularly Pyongyang and Hamhung styles, and spread south to become a refreshing warm-weather staple nationwide.
IngredientsServes 2
🍜Dried buckwheat naengmyeon noodles, 400g
🥩Beef brisket, 500g whole piece
🧅White onion, 1 medium halved
🧄Garlic cloves, 5 whole
🥚Eggs, 2 hard-boiled and halved
🥒Korean cucumber, 1 thinly sliced into matchsticks
🍐Korean pear or Asian pear, half thinly sliced
🍶Rice vinegar, 3 tablespoons
🌶️Korean mustard paste (or English mustard), 1 teaspoon per serving
🧂Soy sauce, 2 tablespoons
Method
1
Place the beef brisket in a large pot with the onion, garlic, and 2 litres of cold water. Bring to a boil, skim off any foam, then reduce heat and simmer for 1.5 hours until the beef is tender.2
Remove the brisket and let it cool, then slice thinly against the grain for toppings. Strain the broth, stir in the soy sauce and rice vinegar, then season with salt until it tastes pleasantly savoury and slightly tangy. Pour the broth into a large container and freeze for at least 4 hours until it forms a slushy, icy consistency.3
Cook the naengmyeon noodles according to packet instructions, usually 3–4 minutes in boiling water. Immediately drain and rinse very thoroughly under cold running water, scrubbing the noodles with your hands to remove starch and make them springy. Drain well and divide into two bowls.4
Ladle the icy slushy broth generously over the noodles — it should be very cold and partially frozen. Arrange the sliced beef, cucumber matchsticks, pear slices, and a halved egg on top of each bowl.5
Serve immediately with a small dab of mustard paste on the side and an extra splash of rice vinegar if desired. Diners mix in the mustard and vinegar themselves to taste — this is the authentic way to enjoy naengmyeon.User Reviews
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