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Recipe Ingredients

Naengmyeon - Cold Noodles

Beef broth

500g beef brisket

1 onion

12 cloves garlic

6 slices ginger (2 cm thick)

4 green onions, white part only

1 teaspoon peppercorns

4 tablespoons soy sauce

2 teaspoon white sugar

salt

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Noodles and condiments

250g buckwheat or soba noodles

2 eggs, boiled

1 Lebanese cucumber, julienned

1 Nashi pear

Rice wine vinegar

Hot mustard

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Sweet and Sour Radish

1/2 Daikon (400g)

3 tablespoons vinegar

2 tablespoons sugar

1 teaspoon salt

Naengmyeon is a cold buckwheat noodle dish served in a clear refreshing broth.
 

Naengmyeon has existed since mid-Goryeo Dynasty and was only originally available in winter for centuries, when Koreans had difficulty storing ice. It was not until the late 19th century, when a system for keeping and supplying ice was put in place, that naengmyeon was considered a summer food.

Notes on making the dish 

You will need to prepare the broth the day before serving, as the broth needs time to refrigerate until cold. You can also freeze a portion of the broth a couple of hours before serving, so that it is really cold. The Sweet and Sour radish can also be prepared the day before hand.

On the day of serving you simply have to slice the beef brisket which was used to make the broth, boil a couple of eggs and do some slicing. I have created three videos - 1 for the broth, 1 for the Sweet and Sour Radish and 1 for the serving of the Naengmyeon.

Equipment you need

Large pot

Stirring utensils

Large bowl

Medium saucepan

2 medium bowls

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Recipe from  

https://www.koreanbapsang.com/naengmyeon-cold-noodles/

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Eastern Asian Recipes | Asian Food

Preparing the Naengmyeon Broth

Preparing the Sweet and Sour Radish

Serving the Naengmyeon

Notes: I used a larger bag of buckwheat noodles in the video (you don't need to do this), as it was a better price than the smaller bags. You can use any left-over noodles in conjunction with the leftover dumpling filling mix, which you can make into meatballs and fry.  You could then saute the left-over noodles with the meatballs and add a sauce (3Tbs soy, 2Tbs rice wine vinegar, 2Tbs sesame oil, freshly ground pepper and some chopped shallots).

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