Naengmyeon (Cold Noodles)
Chilled buckwheat noodles swim in a clear, savory beef broth brightened with vinegar and a touch of mustard—crisp cucumber and sweet pear add snap and balance. The soup is bracingly cold and refreshingly layered, perfect for warm days or when you want a clean, intensely flavored bowl.
12 oz naengmyeon noodles
1 lb beef brisket
6 cup beef broth
2 cup water
1 onion, halved
3 clove garlic, peeled
1 tsp black peppercorns
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tsp mustard, Korean hot mustard or prepared mustard
1 tsp sesame oil
1 pinch salt
2 cup ice
1 cup cucumber, julienned
½ cup pear, thinly sliced (asian or bartlett)
2 egg, hard boiled and halved
2 stalk green onion, thinly sliced
1 tsp toasted sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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