Naengmyeon
“Korean cold buckwheat noodles in an icy beef broth or spicy gochujang sauce, topped with egg, cucumber, and pear.”
Buckwheat
Beef
Egg
Cucumber
Pear
MustardWhere it comes from
Naengmyeon, a refreshing cold noodle dish, is a summer favorite in Korea, particularly enjoyed during hot weather. With its origins in North Korea, the dish consists of chewy buckwheat noodles served in icy broth, often garnished with fresh vegetables and a boiled egg. Interestingly, naengmyeon is sometimes enjoyed with a spicy gochujang sauce, offering a delightful contrast of flavors.
On the Palate
How it's made
5 steps · Show ↓45 min active
How it's made
5 steps · Show ↓- 110 min
Prepare the buckwheat noodles according to package instructions. Rinse under cold water until completely chilled and the water runs clear, ensuring a chewy texture.
Watch outRinse thoroughly to remove excess starch — this prevents clumping.
- 215 min
In a pot, simmer beef with garlic and ginger until tender. Remove the beef and slice thinly. Reserve the broth and chill it in the refrigerator.
- 310 min
Julienne the cucumber and peel and slice the pear thinly. Prepare hard-boiled eggs by cooking them for 8 minutes, then cool and peel.
- 45 min
In chilled bowls, arrange the noodles, topped with sliced beef, cucumber, pear, and half an egg. Pour the cold beef broth over the noodles.
- 55 min
Finish with a sprinkle of sesame seeds and a dollop of mustard for a tangy kick. Serve immediately, savoring the refreshing contrast of flavors and textures.
