Naengmyeon
Naengmyeon originated in Pyongyang — now the capital of North Korea — where it was eaten year-round but particularly during winter celebrations when the cold suited the dish naturally. As Koreans migrated south after the Korean War, the dish spread throughout the peninsula and became especially popular during summer, served in bowls almost filled with ice. The beef brisket broth defines the dish. It must be braised the day before, cooled overnight in the refrigerator, and every particle of fat removed before serving cold. The buckwheat noodles have a characteristic chewiness and a slightly nutty flavour. Korean custom allows the server to cut the noodles with scissors at the table — the long noodles symbolise longevity, and cutting them is a personal choice.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
Overnight broth
Start the day before
Ingredients 4 servings
- 400g dried buckwheat noodles (memil-guksu)
- 300g beef brisket, simmered until tender, chilled, thinly sliced
- 1.5L beef brisket broth, fully chilled and defatted
- 1 Korean pear (nashi), peeled, thinly sliced
- 1 medium cucumber, julienned
- 4 hard-boiled eggs, halved
- 2 tbsp rice vinegar
- 1 tsp Korean mustard (gyeoja) or English mustard
- 1 tbsp gochugaru (optional, as table condiment)
- Salt and sugar to taste for the broth
- Ice cubes as needed
How to make it
- 1Day before: simmer beef brisket in 2L water with 1 tsp salt, a 2 cm piece of ginger, and 3 spring onions over low heat for 1.5–2 hours.
- 2Let meat cool in the broth, then refrigerate overnight.
- 3Next day, lift off the solidified fat layer.
- 4Season the cold broth with rice vinegar, sugar, and salt — it should be lightly tart and subtly sweet.
- 5Chill further with ice if needed.
- 6Cook noodles per packet (usually 3–4 minutes), drain and immediately rinse under cold running water for 30 seconds, rubbing with hands to remove starch and chill completely.
- 7Nest noodles in deep bowls.
- 8Ladle cold broth to cover.
- 9Top with sliced brisket, pear, julienned cucumber, and halved egg.
- 10Serve at once with vinegar and mustard on the side.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
