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Naengmyeon (Cold Noodles)

18 INGREDIENTS • 13 STEPS • 2HRS

Naengmyeon (Cold Noodles)

Recipe

4.0

1 rating
In Korea, cold noodles are extremely popular in the summer. Naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. Cold thin, chewy noodles in refreshing broth or in a spicy sauce.
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In Korea, cold noodles are extremely popular in the summer. Naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. Cold thin, chewy noodles in refreshing broth or in a spicy sauce.
author_avatar
Korean Bapsang
Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.

2HRS

Total Time

$9.00

Cost Per Serving

Ingredients

Servings
2
us / metric
Korean Radish
455 g
Korean Radish
Distilled White Vinegar
3 Tbsp
Distilled White Vinegar
Granulated Sugar
4 Tbsp
Granulated Sugar
Salt
2 tsp
Salt
Beef Brisket
225 g
Beef Brisket
Korean Radish
170 g
Korean Radish
Onion
1/2
Medium Onion
Garlic
6 cloves
Garlic
Fresh Ginger
3 slices
Fresh Ginger
Scallion
1 bunch
Large Scallions
2 scallions per 2 servings
Peppercorns
1/2 tsp
Peppercorns
Soy Sauce
2 Tbsp
Soy Sauce
Naengmyeon Noodles
2 servings
(150 g each)
Naengmyeon Noodles
Egg
1
Egg, boiled, halved
Korean Cucumber
1/2
Korean Cucumber
or 1 Kirby Cucumber
Korean Pear
2 slices
Korean Pear
or Apple
optional
Distilled White Vinegar
to taste
Distilled White Vinegar
Korean Hot Mustard Paste
to taste
Korean Hot Mustard Paste

Nutrition Per Serving

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Calories
769
Fat
9.6 g
Protein
49.2 g
Carbs
139.8 g
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author_avatar
Korean Bapsang
Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.

Cooking Instructions

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step 1
To make the sweet and sour radish, clean the Korean Radish (455 g) with a brush. Cut the radish into 2-3 inches long and 3/4 inch wide strips. You can use a mandoline to thinly slice, if available.
step 1 To make the sweet and sour radish, clean the Korean Radish (455 g) with a brush. Cut the radish into 2-3 inches long and 3/4 inch wide strips. You can use a mandoline to thinly slice, if available.
step 2
In a bowl, add the radish, Distilled White Vinegar (3 Tbsp), Granulated Sugar (3 Tbsp), and Salt (1 tsp). Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
step 2 In a bowl, add the radish, Distilled White Vinegar (3 Tbsp), Granulated Sugar (3 Tbsp), and Salt (1 tsp). Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
step 3
Make the broth: In a large pot, bring the Beef Brisket (225 g), Korean Radish (170 g), Onion (1/2), the white part of the Scallion (1 bunch), Garlic (6 cloves), Fresh Ginger (3 slices), and Peppercorns (1/2 tsp) to a boil, uncovered, in 14 cups of water.
step 3 Make the broth: In a large pot, bring the Beef Brisket (225 g), Korean Radish (170 g), Onion (1/2), the white part of the Scallion (1 bunch), Garlic (6 cloves), Fresh Ginger (3 slices), and Peppercorns (1/2 tsp) to a boil, uncovered, in 14 cups of water.
step 4
Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in Soy Sauce (2 Tbsp) when there are 10 minutes remaining.
step 5
Remove the meat and cool. Discard the vegetables. Cool the broth.
step 6
Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in Granulated Sugar (1 Tbsp) and Salt (1 tsp). Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
step 6 Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in Granulated Sugar (1 Tbsp) and Salt (1 tsp). Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
step 7
Cut the Korean Cucumber (1/2) in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted.
step 7 Cut the Korean Cucumber (1/2) in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted.
step 8
Thinly slice the beef against the grain. Thinly slice the Korean Pear (2 slices) into a half-moon shape if using.
step 9
Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the Naengmyeon Noodles (2 servings) according to the package instructions.
step 10
Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
step 10 Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
step 11
Make two one-serving size mounds, placing in a colander to drain.
step 11 Make two one-serving size mounds, placing in a colander to drain.
step 12
Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the Egg (1).
step 12 Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the Egg (1).
step 13
Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with Distilled White Vinegar (to taste) and Korean Hot Mustard Paste (to taste) on the side.
step 13 Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with Distilled White Vinegar (to taste) and Korean Hot Mustard Paste (to taste) on the side.
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