Naengmyeon (냉면)
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 2 servings
Country of Origin
Korea
A refreshing chilled dish made of ultra-chewy buckwheat noodles served in a icy beef and dongchimi (radish water kimchi) broth, topped with pickled radish, cucumber, beef slices, and a hard-boiled egg.
Presentation & How It's Eaten
Served in large stainless steel bowls chilled or with slushy ice in the broth. Scissors are provided to cut noodles at the table before eating with chopsticks and vinegar/mustard additions.
Ingredients
200g (7 oz) dried buckwheat Naengmyeon noodles
4 cups chilled beef broth mixed with Dongchimi (radish kimchi juice)
4 thin slices cooked beef brisket
1/2 cucumber, julienned
1/2 Asian pear, thinly sliced
1 hard-boiled egg, halved
Pickled radish slices
Mustard paste and rice vinegar for serving
Step-by-Step Directions
Chill Broth: Combine beef stock and radish kimchi water (1:1 ratio). Place in freezer for 1 hour until slushy ice crystals form.
Cook Noodles: Boil buckwheat noodles in water for 3 minutes. Drain immediately and wash vigorously in ice water multiple times to remove starch and maximize chewiness.
Assemble Bowls: Form noodles into tight nests and place in center of chilled stainless steel bowls.
Add Toppings & Broth: Arrange pickled radish, cucumber, beef slices, pear, and half a hard-boiled egg on top. Pour icy broth around noodles. Serve with mustard and vinegar on the side.
Cooking Tips
Ice Wash: Thoroughly rubbing noodles in ice water after boiling is mandatory to give them their iconic ultra-springy, firm texture.
Nutrition Facts
(Estimated per serving)
Calories: ~380 kcal
Total Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 110mg
Sodium: ~890mg
Total Carbohydrates: 65g
Dietary Fiber: 3g
Sugars: 10g
Protein: 16g
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