Cook and Scale
Naengmyeon Cold Noodles
4 servings · 30 min total
Chewy buckwheat noodles served in an icy, tangy beef broth with cucumber, pear, and egg — Korea's refreshing summertime classic.
Ingredients
- 400 g buckwheat noodles
- 8 dl beef stock, chilled
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- ½ cucumber, julienned
- 1 pear, sliced thin
- 2 egg, hard-boiled and halved
- 1 tbsp gochugaru
- 2 tbsp ice cube
- 1 tsp mustard seeds
Contains: Gluten, Egg, Soy, Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
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.