🍜 Naengmyeon

Name: Naengmyeon
Total time: 40 min
Yield: 2
Cuisine: Korea · Pyongyang and Hamhung
Ingredients: 300 g buckwheat noodles (naengmyeon noodles); 1 l cold beef broth, chilled until slushy; 100 g boiled beef brisket, thinly sliced; 1 small cucumber, julienned; ½ Korean pear, thinly sliced; 1 egg, hard-boiled and halved; Mustard paste and rice vinegar to serve; 1 tsp sugar and salt to season the broth

Origin: Korea · Pyongyang and Hamhung

660kcal

per serving · 550 g

120kcal

per 100 g

28 gProtein5 g / 100 g

8 gFat1.5 g / 100 g

121 gCarbs22 g / 100 g

Naengmyeon is a bowl of thin, chewy buckwheat noodles served in an ice-cold, slightly tangy beef broth, topped with julienned cucumber, slices of Korean pear, boiled beef and half a hard-boiled egg. Diners season it at the table with mustard and vinegar to taste. It is refreshing and light, and is especially popular in summer, often after a Korean barbecue.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef broth

Not veganbecause of: beef broth, egg

Contains glutenbecause of: buckwheat noodles

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy ⚠ Mustard

What it is made of

buckwheat noodlesbeef brothcucumberpeareggmustardvinegar

Recipe

2 servings40 min

Ingredients

300 g buckwheat noodles (naengmyeon noodles)
1 l cold beef broth, chilled until slushy
100 g boiled beef brisket, thinly sliced
1 small cucumber, julienned
½ Korean pear, thinly sliced
1 egg, hard-boiled and halved
Mustard paste and rice vinegar to serve
1 tsp sugar and salt to season the broth

Method

Season the chilled beef broth with salt, sugar and a splash of vinegar; keep it very cold.
Cook the noodles 1–2 minutes, then rinse hard under cold water.
Divide the noodles between bowls and pour over the icy broth.
Top with cucumber, pear, beef slices and half an egg.
Serve with mustard and vinegar on the side.

How to make it lighter

Use extra cucumber and pear and a slightly smaller nest of noodles.
Skim any fat from the beef broth before chilling.
Choose naengmyeon as the main dish rather than an extra after a heavy barbecue.

History

Naengmyeon (“cold noodles”) comes from the north of the Korean peninsula, with Pyongyang-style mul naengmyeon in broth being the best-known form. The dish spread south with people who moved during and after the Korean War, and today it is a summer staple across South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →