Naengmyeon (Cold Buckwheat Noodles)
Long, thin handmade noodles made from the flour and starch of various ingredients, including buckwheat, served in a tangy iced broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Naengmyeon (Cold Buckwheat Noodles) to your week, check it against your household's allergens, and build the shopping list automatically.