Name: Naengmyeon Cold Buckwheat Noodles
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.3 lbs Beef brisket; 14 oz Dried buckwheat noodles (Naengmyeon style); 0.5 piece Asian pear, sliced thin; 0.5 piece Cucumber, julienned; 0.5 cup Pickled Korean radish (Ssam-mu); 2 pieces Hard-boiled eggs, halved; 4 tbsp Rice vinegar; 2 tbsp Sugar; 10 cups Water; 1 tsp Korean hot mustard paste

"Naengmyeon is the ultimate summer dish, featuring thin, chewy buckwheat noodles submerged in a tangily sweet, icy beef broth. Garnished with crisp Asian pear, pickled radish, and tender beef brisket, it offers a sophisticated balance of textures and flavors that is incredibly refreshing."

1 Ingredients

Qty	Item
1.3 lbs 600 g	Beef brisket
14 oz 400 g	Dried buckwheat noodles (Naengmyeon style)
0.5 piece 150 g	Asian pear, sliced thin
0.5 piece 100 g	Cucumber, julienned
0.5 cup 100 g	Pickled Korean radish (Ssam-mu)
2 pieces 2 pieces	Hard-boiled eggs, halved
4 tbsp 60 ml	Rice vinegar
2 tbsp 25 g	Sugar
10 cups 2.4 l	Water
1 tsp 5 g	Korean hot mustard paste

2 Instructions

Prepare the broth: In a large pot, combine the beef brisket, water, half an onion, garlic cloves, and a small knob of ginger. Bring to a boil, then simmer for 60 minutes until the beef is tender. Remove the beef and set aside to cool.

Clarify and season the broth: Strain the broth through a fine-mesh sieve or cheesecloth. Add sugar, rice vinegar, and salt to taste. Chill the broth in the freezer for 2-3 hours until it becomes slushy or icy.

Slice the meat and garnish: Thinly slice the cooled beef brisket across the grain. Prepare the Asian pear, cucumber, and pickled radish.

Cook the noodles: Boil the buckwheat noodles according to package instructions (usually 2-3 minutes). Drain and immediately rinse thoroughly in cold running water, scrubbing with your hands to remove excess starch. Finally, rinse in an ice bath to make them extra chewy.

Assemble: Place a mound of noodles in the center of a large chilled bowl. Top with slices of beef, pear, cucumber, radish, and half a hard-boiled egg. Pour the icy broth over the noodles.

Serve: Serve immediately with extra vinegar and hot mustard on the side for the diner to adjust to their preference.

·
To achieve the signature 'slushy' broth, put the seasoned broth in a shallow container in the freezer and whisk it every 30 minutes.
·
Scrubbing the noodles under cold water is the secret to the perfect springy, non-gummy texture.
·
If you cannot find Asian pear, a sweet red apple is a decent substitute, though the texture will vary.
·
Use a pair of kitchen shears to cut the noodles once at the table to make them easier to eat.

? Frequently Asked Questions

Can I use store-bought beef broth?

Yes, but ensure it is a high-quality, clear broth. You will need to season it with vinegar and sugar to match the authentic profile.

Is Naengmyeon gluten-free?

Not usually. Most Naengmyeon noodles are a blend of buckwheat and wheat flour for chewiness. Check the labels for 100% buckwheat if you are gluten-sensitive.

What is the difference between Mul and Bibim Naengmyeon?

Mul-Naengmyeon is served in a cold broth, while Bibim-Naengmyeon is served with a spicy gochujang-based sauce and very little broth.

How do I prevent the noodles from clumping?

Rinse them immediately after boiling until the water runs completely clear and the noodles feel cold to the touch.

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