Naengmyeon

Name: Naengmyeon
Cook time: 105 min
Total time: 105 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g Beef Brisket; 1.5 l Water, for simmering the beef; 1 Onion, halved; 4 cloves of Garlic, crushed; 10g Ginger, sliced; 2 Scallions, white parts; 1 tsp Black Peppercorns, whole; 1 l Dongchimi Brine, plus a few dongchimi radish pieces for topping; 1 1/4 tsp Fine Sea Salt, to taste; 1 1/2 tsp Sugar, to taste; 3 1/2 cups Ice Cubes, for chilling/serving; 600g Dried Naengmyeon Noodles, buckwheat/sweet potato starch type; 2 large Eggs, boiled; half per bowl; 1 Korean Pear, bae; peeled and thinly sliced; 1 Cucumber, julienned; 14 slices of Dongchimi Radish, from the pickle; 175g Cooked Beef Brisket, from broth; thinly sliced; 4 tbsp Mild Grain Vinegar, or rice vinegar; 2 tsp Korean Mustard, gyeoja; prepared with a little water

Naengmyeon is a refreshingly cold Korean noodle soup featuring icy, tangy broth and chewy buckwheat noodles topped with crisp pear, cucumber, and tender beef. This version balances a long-simmered beef stock with bright dongchimi brine and a splash of vinegar for a clean, bracing finish—perfect for hot days or whenever you want a light, invigorating meal.

Naengmyeon is a refreshingly cold Korean noodle soup featuring icy, tangy broth and chewy buckwheat noodles topped with crisp pear... Show more

Traditional Korean Recipe

Health Grade

C · Balanced

Time

1 hr40 min

Price

2,77 €

Calories

875 kcal

high protein

low fat

low sugar

comfort food

Method

Simmer the broth

In a large pot, combine Beef Brisket, Water, a halved Onion, Garlic, sliced Ginger, the white parts of Scallion, and Black Peppercorns. Bring everything to a boil over medium-high heat, then lower it to a gentle simmer and skim off any foam that rises. Simmer until the beef is tender and the broth tastes rich, about 60 minutes.

Season and chill

Lift the beef out of the pot and set aside about 175 g of the Cooked Beef Brisket to cool completely for topping. Strain the broth into a clean bowl or pot, then stir in the Dongchimi Brine, Fine Sea Salt, and Sugar until the flavor is bright, salty, and lightly sweet. Nestle the container in a bowl packed with some of the Ice Cubes and refrigerate for at least 30 minutes until the broth is icy cold, keeping a few cubes back for serving. While it chills, boil the Egg in a small saucepan of water for about 10 minutes, then cool, peel, and halve it; peel and thinly slice the Korean Pear, julienne the Cucumber, and slice the Dongchimi Radish into thin pieces. Thinly slice the cooled brisket just before serving.

Cook the noodles

Bring a large pot of water to a rolling boil. Add Dried Naengmyeon Noodles and stir right away so they separate cleanly. Cook until they are chewy and just tender, about 3 minutes, then drain and rinse under cold running water, rubbing and tossing the noodles until they feel cool, springy, and free of starch.

Assemble the bowls

Divide the noodles among 4 bowls and pour the ice-cold broth over them. Top each bowl with the sliced brisket, pear, cucumber, dongchimi radish, and half an egg, then add a few of the remaining ice cubes if you want the broth extra frosty. Put the Mild Grain Vinegar in a small serving dish and stir the Korean Mustard with a little water until smooth, then serve both at the table so everyone can season their own bowl.