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Naengmyeon

Name: Naengmyeon
Prep time: PT30 minutes
Cook time: PT15 minutes
Total time: PT6 hours 30 minutes (minimum, including broth chilling)
Yield: 4
Cuisine: South Korea
Ingredients: 400 g Buckwheat noodles (naengmyeon myeon) (Look for dried or frozen naengmyeon noodles at Korean or Asian grocery stores. They are typically made with a high percentage of buckwheat flour.); 4 cups Beef broth (Can be store-bought or homemade. For best flavor, use a good quality beef broth.); 1 cup Dongchimi (radish water kimchi) (This is the brine from a fermented radish kimchi. It provides a crucial tangy and slightly fizzy element. If unavailable, you can substitute with a mix of rice vinegar and a pinch of sugar, though the flavor will be different.); 1 undefined Cucumber (Thinly sliced into matchsticks or ribbons.); 1/2 undefined Asian pear (Peeled, cored, and thinly sliced into matchsticks or half-moons. Adds a subtle sweetness and crispness.); 2 undefined Hard-boiled eggs (Halved or quartered.); As needed undefined Ice cubes (For serving, to keep the broth extra cold.); undefined undefined Optional Toppings (Sliced Korean pickled radish (danmuji), mustard seeds, vinegar, gochugaru (Korean chili flakes) for seasoning the broth.)

Korean Cold Noodles

A refreshing Korean summer dish featuring chewy buckwheat noodles served in a bracingly cold, tangy broth or tossed with a spicy sauce. This recipe focuses on the classic mul naengmyeon (water naengmyeon).

Tempo di Preparazione30 minutes

Tempo di Cottura15 minutes

Tempo Totale6 hours 30 minutes (minimum, including broth chilling)

Porzioni4

DifficoltàMedium

2 modifiche· Feb 8

Crea la tua versione

Naengmyeon - South Korea traditional dish

🧂 Ingredienti

400 g Buckwheat noodles (naengmyeon myeon)(Look for dried or frozen naengmyeon noodles at Korean or Asian grocery stores. They are typically made with a high percentage of buckwheat flour.)
4 cups Beef broth(Can be store-bought or homemade. For best flavor, use a good quality beef broth.)
1 cup Dongchimi (radish water kimchi)(This is the brine from a fermented radish kimchi. It provides a crucial tangy and slightly fizzy element. If unavailable, you can substitute with a mix of rice vinegar and a pinch of sugar, though the flavor will be different.)
1 Cucumber(Thinly sliced into matchsticks or ribbons.)
1/2 Asian pear(Peeled, cored, and thinly sliced into matchsticks or half-moons. Adds a subtle sweetness and crispness.)
2 Hard-boiled eggs(Halved or quartered.)
As needed Ice cubes(For serving, to keep the broth extra cold.)
Optional Toppings(Sliced Korean pickled radish (danmuji), mustard seeds, vinegar, gochugaru (Korean chili flakes) for seasoning the broth.)

👨‍🍳 Istruzioni

1
Prepare the Broth: In a large bowl or pitcher, combine the beef broth and dongchimi brine. Stir well. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the broth to become thoroughly chilled. The colder, the better.
⏱️ 4+ hours (chilling)
2
Prepare the Toppings: While the broth chills, prepare your toppings. Wash and thinly slice the cucumber into matchsticks. Peel, core, and thinly slice the Asian pear into matchsticks or half-moons. Hard-boil the eggs, peel, and halve or quarter them. Have any other optional toppings ready.
⏱️ 15 minutes
3
Cook the Noodles: Bring a large pot of unsalted water to a rolling boil. Add the dried buckwheat noodles and cook according to package directions, usually 5-8 minutes. Stir occasionally to prevent sticking. The noodles should be cooked through but still have a slight chew (al dente).
⏱️ 8-10 minutes
4
Rinse the Noodles: Once cooked, immediately drain the noodles into a colander. Rinse them thoroughly under cold running water for at least 1-2 minutes, rubbing them gently with your hands. This removes excess starch and cools them down, preventing them from clumping and ensuring a pleasant texture.
⏱️ 2 minutes
5
Assemble the Bowls: Divide the rinsed noodles evenly among four deep serving bowls. If the noodles are long and unwieldy, you can use kitchen scissors to snip them a few times for easier eating.
⏱️ 2 minutes
6
Serve: Ladle the well-chilled broth over the noodles in each bowl. Add a generous handful of ice cubes to each bowl to keep the broth bracingly cold. Arrange the prepared cucumber slices, Asian pear slices, and halved boiled eggs attractively on top of the noodles. Add any other desired toppings.
⏱️ 3 minutes
7
Season to Taste: Offer optional seasonings at the table, such as a dash of vinegar, a pinch of mustard seeds, or a sprinkle of gochugaru, allowing each person to customize their bowl.
⏱️ 1 minute

Tieni traccia della tua cronologia di cucina

💡 Consigli Professionali

✓The key to delicious naengmyeon is extreme coldness. Ensure your broth is thoroughly chilled and serve with plenty of ice.
✓Use kitchen scissors to cut the noodles in the bowl if they are too long or difficult to manage. This is a traditional way to eat naengmyeon.
✓Naengmyeon is a popular dish during the hot summer months in Korea for its cooling and refreshing qualities.
✓For Bibim Naengmyeon (spicy mixed noodles), omit the broth and toss the noodles with a spicy gochujang-based sauce instead.

✨ Idee per Varianti

Ispirazione per la tua versione di questa ricetta

Bibim naengmyeon (spicy mixed noodles): Toss noodles with a spicy sauce made from gochujang, vinegar, sugar, garlic, and sesame oil.
Pyongyang style naengmyeon: Typically features a clearer, milder broth, often made with dongchimi and beef or pheasant broth, and uses noodles with a higher buckwheat content.
Hamheung style naengmyeon: Uses thinner, chewier noodles made from potato or sweet potato starch and is often served spicy (Bibim Naengmyeon).