Naengmyeon (Korean Cold Buckwheat Noodles)
λλ©΄naeng-myeon
Chewy buckwheat noodles in an icy, tangy beef broth
Naengmyeon means cold noodles. In mul-naengmyeon, thin, chewy buckwheat noodles are served in a slushy, ice-cold broth of beef stock and radish water kimchi, seasoned to be gently sweet and sour, and topped with slices of beef, cucumber, pear and half a boiled egg. It is the classic Korean way to cool down in summer.
Looking for a twist? See 4 naengmyeon variations β
π₯ Ingredients for classic naengmyeon
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Beef broth
Broth seasoning
Noodles and toppings
π§Ί Korean ingredients in this dish
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- KimchiHow to choose, store and cook with kimchiπ Shop on Amazon
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and picklesπ Shop on Amazon
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Korean Pear (Bae)Juicy Asian pear β fruit, tenderizer and sweetener
- Korean Mustard (Gyeoja)Hot, sinus-clearing mustard for cold noodles and dipping sauces
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π How to make naengmyeon
Soak the beef in cold water for 30 minutes to draw out blood, then put it in a pot with the 10 cups of water, onion, green onion, garlic and ginger. Bring to a boil, skim, and simmer partly covered for 1Β½ hours until the beef is tender.
Remove the beef and let it cool, then slice it thinly. Strain the broth and chill it until the fat sets on top; lift off the fat. You should have about 6 cups (1.4 L).
Season the cold broth with the dongchimi brine (if using), vinegar, sugar, soup soy sauce and salt. It should taste a little stronger than you would like, because the noodles and ice dilute it. Put it in the freezer for 1β2 hours, until icy and slushy.
Bring a large pot of water to a boil and cook the noodles according to the package, usually 30β60 seconds for fresh and 3β4 minutes for dried. Stir to separate.
Drain and rinse the noodles under cold running water, rubbing them between your hands to wash off the starch, then plunge them into ice water until very cold. Drain well and twist each portion into a neat nest.
Place the noodles in large bowls and ladle the icy broth over them. Top with sliced beef, cucumber, pear, pickled radish and half an egg.
Serve with mustard and vinegar so everyone can season their own bowl. Cut the noodles once or twice with scissors if they are very long.
π‘ Tips for the best naengmyeon
- For a quick version, use store-bought naengmyeon broth packets, which often come with the noodles. Chill them in the freezer until slushy.
- Naengmyeon noodles are very chewy because they contain starch as well as buckwheat. Rinsing well removes the slick surface so the broth clings to them.
- Quick-pickle the cucumber by tossing it with a pinch of salt and sugar for 10 minutes, then squeeze it dry.
- Season with care: the broth should be balanced, not sharply sour. Vinegar and mustard at the table let people adjust it.
Pyongyang and Hamhung naengmyeon
Naengmyeon comes from what is now North Korea and spread south with people who moved during and after the Korean War. Pyongyang-style mul-naengmyeon has buckwheat-rich, softer noodles in a clear, subtle beef or dongchimi broth.
Hamhung-style naengmyeon uses very chewy noodles made mostly from potato or sweet potato starch, and is usually served as bibim-naengmyeon β dressed with a spicy sauce instead of broth, sometimes topped with seasoned raw skate or pollock (hoe-naengmyeon).
Bibim-naengmyeon: the spicy version
For four servings, mix 4 tbsp gochujang, 2 tbsp gochugaru, 3 tbsp vinegar, 3 tbsp sugar, 2 tbsp grated pear, 1 tbsp minced garlic, 1 tbsp soy sauce and 1 tbsp sesame oil. Toss the rinsed, chilled noodles with the sauce, add the same toppings, and serve with a cup of the cold broth or warm beef broth on the side.
