Pyongyang Naengmyeon (Cold Buckwheat Noodles)
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The Tale of Pyongyang Naengmyeon (Cold Buckwheat Noodles)
Pyongyang naengmyeon, cold buckwheat noodles served in a tart, icy broth, dates back at least to the Joseon Dynasty and was traditionally eaten in winter, a deliberate contrast to a cold, unheated room. It drew international attention in 2018 when North and South Korean leaders shared a bowl at their summit.
Ingredients
Scale:· 4 servings
- 400 g buckwheat naengmyeon noodles
- 1 kg beef brisket, for broth
- 1/2 Korean radish (mu), sliced
- 1 onion
- 4 cups water for broth
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2 Asian pear, thinly sliced
- 1 cucumber, julienned
- 2 hard-boiled eggs, halved
- Yellow mustard and vinegar, to serve
Instructions
- 1Simmer the beef brisket, radish, and onion in water for 1.5-2 hours until the beef is tender and the broth is flavorful; skim off any foam.
- 2Strain the broth, discard the solids (reserving the beef for slicing), and chill the broth completely, skimming off any solidified fat.
- 3Season the chilled broth with soy sauce, a little sugar, and rice vinegar to taste, balancing it to a clean, tangy, savory flavor.
- 4Slice the reserved brisket thinly against the grain.
- 5Bring a large pot of water to a boil and cook the buckwheat noodles for 1-2 minutes until just tender, then rinse immediately under cold water while rubbing to remove starch.
- 6Divide the noodles among deep bowls and ladle in the ice-cold seasoned broth.
- 7Top each bowl with sliced beef, cucumber, pear slices, and half a hard-boiled egg.
- 8Serve immediately with mustard and extra vinegar on the side to adjust to taste.
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