Name: Naengmyeon
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Beef brisket; 10 cups Water; 0.5 lb Korean radish (mu); 1 medium Onion, halved; 5 cloves Garlic cloves; 14 oz Naengmyeon noodles (buckwheat); 0.5 fruit Asian pear, sliced; 0.5 medium Cucumber, julienned; 2 large Hard-boiled eggs, halved; 0.25 cup Rice vinegar; 2 tbsp Sugar

Main Dishes

Naengmyeon

Mul Naengmyeon is the quintessential Korean summer dish, featuring thin, chewy buckwheat noodles served in a chilled, tangy beef and radish water kimchi broth. This recipe delivers a sophisticated balance of savory, tart, and sweet flavors, topped with crisp textures that refresh the palate.

Prep

30m

Cook

90m

Serves

Calories

480kcal

Qty	Ingredient
1 lb 450 g	Beef brisket
10 cups 2.4 l	Water
0.5 lb 225 g	Korean radish (mu)
1 medium 1 pc	Onion, halved
5 cloves 5 pcs	Garlic cloves
14 oz 400 g	Naengmyeon noodles (buckwheat)
0.5 fruit 0.5 pc	Asian pear, sliced
0.5 medium 0.5 pc	Cucumber, julienned
2 large 2 pcs	Hard-boiled eggs, halved
0.25 cup 60 ml	Rice vinegar
2 tbsp 30 g	Sugar

2 Method

Step 1. Place the beef brisket, radish, onion, garlic, and ginger in a large pot with 10 cups of water. Bring to a boil, then reduce heat and simmer for 60 to 90 minutes until the meat is tender.

Step 2. Remove the meat and radish. Strain the broth through a fine-mesh sieve lined with cheesecloth. Let the broth cool to room temperature.

Step 3. Season the cooled broth with soy sauce, vinegar, sugar, and salt. Place in the freezer for 2-3 hours until it becomes slushy but not solid.

Step 4. Thinly slice the cooked beef and the boiled radish. Prepare the cucumber, Asian pear, and boiled eggs.

Step 5. Boil the buckwheat noodles according to package instructions (usually 2-3 minutes). Immediately rinse them in an ice-water bath, scrubbing vigorously to remove starch until the water runs clear.

Step 6. Divide the cold noodles into four bowls. Arrange slices of beef, radish, pear, cucumber, and half an egg on top.

Step 7. Pour the slushy, chilled broth over the noodles. Serve immediately with optional hot mustard paste and extra vinegar.

·
To achieve the perfect icy texture, freeze the broth in a shallow container and scrape it with a fork every 30 minutes.
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The secret to the noodle texture is the ice-water scrub; do not skip the vigorous rinsing or they will be gummy.
·
If you have access to Dongchimi (radish water kimchi), mix a cup of its liquid into your beef broth for extra depth.
·
Use a pair of kitchen shears to cut the long noodles once before eating, as they are traditionally very stretchy and hard to break with teeth.

? FAQ

Can I use store-bought broth?

Yes, many Korean grocery stores sell pre-made Naengmyeon broth packets which are a great time-saver, but homemade brisket broth has a much richer flavor.

Are these noodles gluten-free?

Most Naengmyeon noodles are a blend of buckwheat and wheat flour. If you need gluten-free, look for 100% buckwheat noodles or sweet potato starch noodles.

What can I use if I cannot find Asian pear?

A crisp Bosc pear or even a sweet Red Delicious apple can work as a substitute, providing the necessary crunch and sweetness.

Why is the broth served so cold?

Naengmyeon is designed to lower body temperature during humid Korean summers; the icy temperature also enhances the refreshing acidity of the vinegar.