Naengmyeon Cold Noodles

Method

1. 1
   • beef stock 8 dl
   • rice vinegar 3 tbsp
   • soy sauce 2 tbsp
   • brown sugar 1 tbsp

   Make the cold broth — Whisk the chilled beef stock with rice vinegar, soy sauce, and brown sugar into a tangy, cold broth. Chill further if needed.

2. 2
   • buckwheat noodles 400 g

   Cook the buckwheat noodles — Cook the buckwheat noodles in boiling water for about 4 minutes until tender, then drain and rinse thoroughly under cold water until chilled.

   ⏱4 min
3. 3
   • buckwheat noodles 400 g
   • ice cube 2 tbsp

   Divide the noodles and broth — Divide the chilled noodles among bowls and pour over the cold broth with a couple of ice cubes in each.

4. 4
   • cucumber ½
   • pear 1
   • egg 2
   • gochugaru 1 tbsp
   • Dijon mustard 1 tsp

   Top and serve the noodles — Top each bowl with cucumber, pear slices, a halved egg, and a pinch of gochugaru. Serve with mustard on the side.