Naengmyeon
Ice-cold buckwheat noodles served in a tangy beef broth with cucumber, Asian pear, and a hard-boiled egg — Korea's refreshing summer noodle dish.
Cuisines
Korean
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 200 grams | buckwheat noodles |
| 4 cups | cold beef broth |
| 1 tablespoon | vinegar |
| 1 tablespoon | sugar |
| 1 tablespoon | soy sauce |
| 1 teaspoon | mustard |
| 1 teaspoon | sesame oil |
| 1 | cucumber (julienned) |
| 1 | Asian pear, thinly sliced |
| 1 | boiled egg, halved |
| 1 | green onion, chopped |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 Cook the buckwheat noodles according to package instructions, then rinse under cold water and drain well.
- 2 In a large bowl, combine the cold beef broth, vinegar, sugar, soy sauce, mustard, and sesame oil. Mix well.
- 3 Divide the noodles into serving bowls.
- 4 Pour the cold broth mixture over the noodles in each bowl.
- 5 Top with julienned cucumber, sliced Asian pear, and half a boiled egg.
- 6 Garnish with chopped green onion.
- 7 Season with salt and black pepper to taste.
- 8 Serve immediately, ensuring the broth and noodles remain cold.
Tips
For an extra refreshing taste, chill the serving bowls in the refrigerator before use.