Naengmyeon Recipe

Naengmyeon is Korea's beloved cold noodle dish: springy buckwheat noodles in an icy, lightly sweet-sour broth, topped with cucumber, pear and egg. It is the perfect antidote to a hot day.

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 200 g naengmyeon (buckwheat-sweet potato) noodles
• 750 ml chilled beef or dongchimi broth
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1/2 Asian pear, julienned
• 1/2 cucumber, julienned
• 2 boiled eggs, halved
• 2 tsp toasted sesame seeds
• Mustard paste and chilli flakes, to taste
• Ice cubes, to serve

Instructions

1. Chill the broth thoroughly, then season with vinegar, sugar and soy sauce to a tangy, lightly sweet balance.
2. Cook the noodles briefly according to the packet, then rinse under very cold water until icy and drain well.
3. Divide the noodles into bowls, pour over the chilled broth and add a few ice cubes.
4. Top with cucumber, pear, egg halves, sesame seeds and a dab of mustard.
5. Serve immediately with extra vinegar and chilli on the side.
6. Plate Naengmyeon nicely, garnish as you like, and serve fresh.

Pro tips

• Rinse the noodles until completely cold or they will warm the broth.
• Chill the bowls too for the full icy effect.
• Cut the noodles with scissors before eating, as is traditional.

Frequently asked questions