Description
Naengmyeon is a refreshing Korean cold noodle dish featuring chewy buckwheat noodles served in an icy chilled beef or dongchimi broth. This classic summer recipe is topped with crisp Korean pear, crunchy cucumber, boiled egg, and optional savory beef slices. The broth is seasoned with rice vinegar, sugar, and sesame oil, balanced with a touch of mustard paste for a light tangy kick. Perfect for hot days, this dish offers a unique combination of textures and flavors that cools and satisfies.
Ingredients
Scale
Noodles and Broth
- 12 ounces naengmyeon noodles (buckwheat or sweet potato starch)
- 4 cups beef broth or dongchimi (radish water kimchi broth), chilled
- Ice cubes for serving
Seasoning
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon yellow mustard paste or Korean hot mustard (optional)
Toppings
- 1/2 Korean pear, thinly sliced
- 1/2 cucumber, julienned
- 1 boiled egg, halved
- 4–6 slices of cooked beef brisket (optional)
Instructions
- Cook the Noodles: Prepare the naengmyeon noodles according to the package instructions. Once cooked, rinse them thoroughly under cold water, gently rubbing to remove excess starch, then drain well to prevent sogginess.
- Chill the Broth: Place your choice of beef broth or dongchimi broth in the freezer for 30–40 minutes until icy cold. Alternatively, you can add ice cubes to the broth just before serving to keep it chilled.
- Season the Broth: In a small bowl, combine the chilled broth with rice vinegar, sugar, and sesame oil. Stir well to blend the flavors evenly throughout the cold broth.
- Assemble the Dish: Divide the cold noodles evenly into serving bowls. Pour the icy seasoned broth over the noodles to cover them.
- Add Toppings: Garnish each bowl with thin slices of Korean pear, julienned cucumber, half a boiled egg, and slices of cooked beef brisket if using.
- Add Mustard Paste: Add a small dollop of yellow mustard paste or Korean hot mustard to each bowl for a spicy kick, if desired.
- Serve Immediately: Serve the naengmyeon right away, ideally with additional ice cubes in the bowl to keep it extra cold throughout your meal.
Notes
- Naengmyeon comes in two main styles: mul naengmyeon with broth and bibim naengmyeon which is spicy and served without broth.
- This recipe features classic mul naengmyeon with a refreshing cold broth.
- Dongchimi broth offers a lighter, tangier flavor compared to richer beef broth, so choose based on preference.
- Korean pear adds a signature crispness and sweetness that complements the savory broth and toppings.
