Naengmyeon (Cold Buckwheat Noodles)

Name: Naengmyeon (Cold Buckwheat Noodles)
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 servings dried buckwheat noodles (naengmyeon); 2 cups clear beef broth; 2 cups dongchimi (radish water kimchi) broth; 1/2 cucumber (julienned); 1/4 Asian pear (sliced); 4 slices boiled beef brisket; 1 hard-boiled egg (halved); yellow mustard paste and vinegar (to serve)

Long, thin handmade noodles made from the flour and starch of various ingredients, including buckwheat, served in a tangy iced broth.

20 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg mustard Wheat

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Instructions

6 steps

1
Combine the beef broth and dongchimi broth in a bowl, season lightly with salt if needed, and place in the freezer for 2-3 hours until it forms an icy slush.

2
Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook for exactly 3 minutes, stirring constantly to prevent clumping.
3
Drain the noodles and immediately plunge them into a large bowl of ice water. Vigorously rub the noodles between your hands to remove excess starch and enhance their chewy texture.
4
Divide the cold, drained noodles into two large, chilled stainless steel bowls, forming a neat mound in the center.
5
Carefully pour the icy, slushy broth around the base of the noodles.
6
Artfully arrange the cucumber, pear, beef slices, and half an egg on top. Serve immediately with vinegar and yellow mustard on the side.

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