Korean
Naengmyeon
Cold buckwheat noodles are served in an icy beef-and-dongchimi broth with crisp cucumber, Korean pear, beef slices, and egg. The broth should taste clean, savory, lightly tangy, and cold enough to turn a little slushy.
Watch it madeMaangchi · 10:17
Ingredients
- Dried or fresh naengmyeon noodles360g fresh or 200g dried
- Beef brisket or shank250g
- Water5 cups
- Korean radish, peeled150g
- Onion1/2 small
- Garlic cloves3
- Ginger1 thin slice
- Scallion white part1
- Dongchimi brine1 cup
- Soup soy sauce1 tbsp
- Rice vinegar2 tbsp, plus more for serving
- Sugar1 1/2 tbsp
- Fine sea salt1 tsp, plus more to taste
- Korean mustard paste2 tsp, for serving
- Cucumber1/2 small, julienned
- Korean pear1/4, thinly sliced
- Hard-boiled egg1, halved
- Toasted sesame seeds1 tsp
- Ice cubes1 cup
Method
- Rinse the beef, then place it in a pot with the water, Korean radish, onion, garlic, ginger, and scallion white.
- Bring to a boil, skim off foam, then reduce to a gentle simmer and cook for about 1 hour, until the beef is tender.
- Remove the beef and cool it separately; strain the broth through a fine sieve and discard the aromatics.
- Season the warm broth with dongchimi brine, soup soy sauce, rice vinegar, sugar, and salt, adjusting until it is savory, lightly sweet, and pleasantly tangy.
- Chill the broth completely, then refrigerate for at least 3 hours or freeze for 45 to 60 minutes until icy and slightly slushy; skim off any firm fat.
- Thinly slice the cooled beef across the grain and set it aside for topping.
- Bring a large pot of water to a boil and loosen the naengmyeon noodles by rubbing them gently between your hands.
- Boil the noodles according to the package directions, usually 40 seconds to 2 minutes, just until chewy and cooked through.
- Drain the noodles and rinse them vigorously under cold running water, rubbing to remove excess starch, then plunge them into ice water and drain well.
- Divide the noodles between two chilled bowls and coil them neatly in the center.
- Pour the icy broth around the noodles and add a few ice cubes if desired.
- Top each bowl with sliced beef, cucumber, Korean pear, half a boiled egg, and sesame seeds.
- Serve immediately with Korean mustard paste and extra vinegar on the side so each person can season the broth at the table.
Common questions
Can I substitute the beef brisket or shank with another cut for naengmyeon broth?
Yes. Chuck or short rib will work, but brisket or shank gives the cleanest, most traditional broth. Avoid very fatty cuts; they can make the chilled broth greasy even after skimming.
How long does the broth need to chill before serving?
Chill it completely, then refrigerate at least 3 hours. For the classic icy texture, freeze 45 to 60 minutes until slushy, checking often so it does not freeze solid.
What are the most common mistakes when seasoning the broth?
The biggest mistakes are over-salting, too much vinegar, or not enough dongchimi brine. Season the broth warm, then taste again cold, since chilling dulls flavor and usually needs a little more salt or tang.
How should I store leftover broth, beef, and noodles?
Store broth and beef separately in airtight containers for up to 3 days in the fridge. Keep cooked noodles separate and rinse well with cold water before storing, but they are best eaten right away because they dry out.
What is the best way to serve naengmyeon with the toppings?
Serve the noodles in icy broth with sliced beef on top. Add thin cucumber or pear if you like, and place mustard paste and vinegar on the side so each person can adjust the heat and acidity to taste.