Naeng-myeon (Korean Cold Noodles) Recipe
Summer may end soon, but that doesn’t mean you can’t still enjoy a good plate of cold noodles! Naengmyeon is a beloved Korean dish consisting of long, thin buckwheat noodles and clear cold beef broth. Try it on for a cool lunch or a soothing dinner!
Recipe by: The Kitchn / Korean Bapsang
Ingredients:
- 230 g beef brisket
- 2 cloves of garlic
- 1 onion
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp salt
- 4 thin slices ginger
- ½ cup Korean buckwheat noodles or Japanese soba noodles
- 230 g Korean radish / daikon
- 1 tbsp vinegar
- 2 boiled eggs
- 1 cucumber
- Hot mustard paste
- Sesame seed
- Asian pears (optional)
How to Make:
- Clean and thinly slice the radish. Mix with vinegar, sugar and salt until the sugar is dissolved. Set aside.
- In a pot, put beef brisket, onion, ginger, garlic and around 2.5 litres of water. Boil with a medium to medium-low heat. When the meat is tender (approximately one hour in), put in the soy sauce and boil for another 10 minutes. Strain and cool the broth.
- Cut the beef, cucumber and pears into thin slices. Cut the boiled eggs in half.
- Boil the noodles until cooked, then drain and rinse them in ice water.
5. Place one serving of noodles in a bowl, and top with beef, cucumber and pears. Pour the broth around the noodles. Serve with the radish, eggs, vinegar, sesame seed and hot mustard paste.
