Naengmyeon
Chewy buckwheat noodles in an icy, mild beef and radish-kimchi broth — a Joseon-era winter dish from Pyongyang, still called the pride of Pyongan Province, and eaten across both Koreas today.
Meat
⚠ Contains: Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb beef brisket
- 8 cups water
- 1 onion, halved
- 4 cloves garlic
- 1 cup dongchimi (radish water kimchi) brine
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 lb fresh buckwheat noodles
- 1 Asian pear, thinly sliced
- 1 cucumber, julienned
- 1 daikon radish, thinly sliced and lightly pickled
- 2 eggs, hard-boiled and halved
- Ice cubes, for serving
Steps
- Simmer the brisket with the water, onion, and garlic for about 1 hour, until the beef is tender. Strain the broth and chill it completely.
- Thinly slice the cooked beef and set aside.
- Stir the dongchimi brine, rice vinegar, and sugar into the chilled beef broth, and adjust seasoning to a light, clean flavor.
- Cook the buckwheat noodles in boiling water for 1-2 minutes, then rinse immediately under cold water to remove the starch and firm up the texture.
- Divide the noodles among bowls and top with the sliced beef, pear, cucumber, pickled radish, and half an egg.
- Pour the ice-cold broth over each bowl and add a few ice cubes just before serving.