Korean Naengmyeon – Cold Buckwheat Noodles Recipe

Naengmyeon (or naengmyun) is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat, vegetables, and a savory, vinegary ice-cold broth. This dish originated in the North Korean mountains as a winter time meal. Because buckwheat grows well in high altitudes, these noodles were an important staple for Koreans living in harsh winter climates

Ingredients

• 2 cups chicken broth
• 2 cups low-sodium beef broth
• 1 tablespoon brown rice vinegar
• 2 tablespoons white vinegar
• ¼ pound buckwheat noodles (naengmyeon)
• Ice cubes, for serving
• 1 hard-boiled egg, halved
• 1 small Asian pear, julienned or cut into paper-thin slices
• ½ kirby or pickling cucumber, seeded and julienned or cut into paper-thin slices
• ¼ cup pickled radish
• ½ cup cooked beef brisket or cooked chicken, sliced
• Vinegar, sugar, and Korean mustard, for serving

Direction

1. In a large bowl, mix the chicken broth, beef broth, rice vinegar, and white
   vinegar. Chill in the refrigerator for at least 30 minutes.
2. Cook the noodles according to the package directions. Drain and rinse well in
   cold water.
3. Distribute the noodles in 2 serving bowls, mounding them at the bottom. Cut
   the noodle mounds in a few places with kitchen shears after plating.
4. Pour a generous amount of the chilled broth mixture over the noodles to
   almost cover them, and add a few ice cubes.
5. Place half a boiled egg, the pear, cucumber slices, pickled radish, and beef
   brisket slices on top of the noodles.
6. Serve immediately, with vinegar, sugar, and Korean mustard to pass at the
   table

Ingredient Tip : Naengmyeon noodles are thin noodles made from buckwheat and sweet potato, but
make sure you’re not buying soba or memil guksu

Substitution Tip : If you can’t get Asian pear, you can use Bosc pear. If you can’t get any pears, use a
crisp apple like Fuji.