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
Build a full meal around Naengmyeon
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
200 grams | Noodle , buckwheat |
|
4 cups | Beef broth , cold |
|
1 tablespoon | Vinegar |
|
1 tablespoon | Sugar |
|
1 tablespoon | Soy sauce |
|
1 teaspoon | Mustard , to taste |
|
1 teaspoon | Sesame oil |
|
1 | Cucumber , julienned |
|
1 | Pear , Asian, thinly sliced |
|
1 | Egg , boiled, 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.