SAEDNEWS: Naengmyeon, or Korean cold noodles, is a refreshing summer dish made with chilled broth, buckwheat noodles, and fresh toppings.
According to Saednews, Naengmyeon, which means “cold noodles” in Korean, is a traditional dish originating from the northern regions of the Korean Peninsula, particularly Pyongyang and Hamgyong Province. The defining characteristic of this dish is its delicate balance of flavors. The broth is typically made with beef or chicken and seasoned with vinegar, mustard, sugar, and salt. The noodles are made from buckwheat flour or a combination of buckwheat flour and potato starch, giving them a tender yet pleasantly chewy texture.
To prepare this refreshing and flavorful Korean dish, you will need:
200 g beef
5–6 cups water
1 medium onion
3 garlic cloves
1 tablespoon soy sauce
2 tablespoons white vinegar
1 tablespoon sugar
Salt, to taste
200 g naengmyeon noodles (buckwheat noodles)
1 hard-boiled egg
½ cucumber, julienned
A few thin slices of pear
Sesame seeds, for garnish
Mustard sauce, optional and to taste
Place the beef, onion, garlic, and water in a large pot.
Bring the pot to a gentle simmer and cook for 1 to 1½ hours, or until the beef becomes completely tender.
During cooking, skim off any foam that rises to the surface to keep the broth clear.
Once the beef is cooked, remove it from the pot and allow it to cool. Then slice it into very thin pieces.
Strain the broth through a fine sieve to remove any remaining solids.
Add the soy sauce, white vinegar, sugar, and salt to the broth and mix well.
Transfer the seasoned broth to a covered container and place it in the freezer for 3–4 hours. The goal is to achieve a slushy, semi-frozen consistency rather than freezing the broth completely.
Cut the cucumber into thin strips or slices. You can sprinkle it with a little salt, let it sit for about 10 minutes, and then squeeze out the excess water to make it extra crisp.
Cut the pear or apple into thin slices. To prevent discoloration, place the slices in a little water mixed with sugar.
Prepare a hard-boiled egg and cut it in half.
Bring a large pot of water to a boil and add the buckwheat noodles.
Naengmyeon noodles cook very quickly; 3–5 minutes is usually sufficient.
Immediately after cooking, drain the noodles and rinse them thoroughly under cold running water.
Place the noodles in a bowl filled with cold water and ice. Gently rub and rinse them with your hands to remove excess starch, helping them maintain their firm and chewy texture.
Drain the noodles well, shape them into a neat mound, and place them in the center of a serving bowl.
Arrange the sliced beef, cucumber, pear slices, and half of the boiled egg on top.
Slowly pour the semi-frozen broth around the noodles.
Garnish with a sprinkle of sesame seeds and serve with mustard sauce on the side if desired.
Enjoy your refreshing Korean cold noodles!
Keep the broth clear: Skim the foam from the surface regularly while cooking the beef. This helps produce a clean, clear, and appetizing broth.
Balance the flavors: Adjust the vinegar, sugar, and salt according to your taste. Authentic-style naengmyeon should have a refreshing, slightly sweet-and-tangy flavor.
Serve it very cold: The broth should have a semi-frozen, slushy consistency. If it freezes completely, it will be difficult to serve and may lose some of its flavor.
Rinse the noodles thoroughly: Always rinse the noodles under cold water after cooking to remove surface starch. This prevents them from sticking together and preserves their chewy texture.
Use fresh toppings: Fresh cucumber, pear, and boiled egg add both visual appeal and a pleasant contrast of textures and flavors to the dish.
