Description
Enjoy a refreshing taste of Korea with this classic Naengmyeon recipe. These cold noodles are perfect for a hot summer day, featuring a flavorful broth and a variety of toppings to create a satisfying meal.
Ingredients
Scale
Naengmyeon Noodles
- 14 oz naengmyeon noodles (buckwheat or sweet potato starch)
Cold Beef Broth
- 4 cups cold beef broth (or dongchimi broth)
Broth Seasoning
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon soy sauce
Toppings
- 1 Korean pear thinly sliced
- 1/2 cucumber julienned
- 2 hard-boiled eggs halved
- 4–6 slices cooked beef brisket or chuck
- Ice cubes for serving
- Optional: mustard paste or vinegar for garnish
Instructions
- Cook Noodles: Prepare naengmyeon noodles according to package instructions. Rinse under cold water, drain, and chill.
- Prepare Broth: Mix cold beef broth with rice vinegar, sugar, and soy sauce. Chill in the freezer until icy cold.
- Assemble: Divide chilled noodles into serving bowls. Pour cold broth over noodles, add ice cubes, and top with beef, Korean pear, cucumber, and egg halves.
- Serve: Optionally add mustard paste or vinegar. Enjoy!
Notes
- For authenticity, use dongchimi broth or a mix of beef and dongchimi broth.
- Substitute Korean pear with apple if unavailable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook (minimal boiling)
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg
