Cold Buckwheat Noodle Soup (Naengmyeon)
A refreshing Korean cold noodle soup featuring tender, thinly sliced beef in a tangy, aromatic broth made with dongchimi, Asian pear, and spices, served over chewy buckwheat noodles and topped with crisp vegetables and egg.
INGREDIENTS
4 Cups – Water
½ Lb – Beef brisket or Beef shank
¼ Cup – Scallion, whites
1 tsp – Black peppercorns
1 Tbsp – Ginger, Sliced
¼ Cup – Asian pear, grated
2 Tbsp – White vinegar
1 tsp – Sugar
1 tsp – Salt
1 Tbsp – Hondashi®
1 Tbsp – Soy sauce
1 tsp – Mustard powder
4 Cup – Dongchimi (liquid)
Toppings:
1 lb – Buckwheat noodles, cooked according to package instructions
1 Cup – Ice, Crushed
¼ Cup – Cucumber, Sliced
3 Each – Boiled Egg, halved
¼ Cup – Asian Pear, sliced
¼ Cup – Pickled Radish, sliced
¾ Cup – Beef Brisket or shank, sliced thin
1 tsp – Sesame seeds, toasted
DIRECTIONS
2. Drain the water from the pot and replace with 4 cups of cold water.
3. Add scallions, black peppercorns, ginger, grated asian pear, vinegar, sugar, salt, Hondashi®, soy sauce, and mustard powder to the pot and bring to a simmer.
Cover the pot and simmer for 1 hour until the beef is tender.
4. Remove the beef and set aside.
5. Strain the broth into a bowl and let it cool.
6. Add the Dongchimi to the broth and place in the freezer for 30 minutes.
7. In a serving bowl, add the Buckwheat noodles and desired amount of ice.
8. Pour the chilled broth over the ice.
9. Top the noodles with cucumber, boiled egg, sliced asian pear, pickled radish, sliced beef, scallions, and garnish with toasted sesame seeds.
Shop The Product
Discover More
