KOREAN
Naengmyeon
Chilled buckwheat noodles in a tangy, beefy cold broth—layered from stock you freeze and serve icy.
Start from beef bone broth as foundational broth. Season and chill the liquor, then dress with vinegar, mustard, and cucumber for classic mul naengmyeon-style bowls.
Ingredients
- 2.5–3 L beef bone broth
- 400–500 g naengmyeon (buckwheat) noodles
- Rice vinegar, Asian pear or apple, cucumber, boiled egg
- Beef slices (brisket or shank), optional
- Mustard powder or hot mustard paste, sugar, salt
- optionalIce for serving
Method
- Season the beef bone broth lightly; chill thoroughly (overnight is ideal).
- Cook noodles in boiling water; rinse in ice water until chewy and cold.
- Mix a portion of chilled broth with vinegar, sugar, salt, and mustard to taste.
- Portion noodles, broth, beef, cucumber, and egg; serve very cold.