Experience the ultimate refreshing Korean comfort dish—chewy buckwheat noodles served in an icy, tangy broth with perfectly arranged toppings. This elegant yet simple cold noodle dish is the perfect antidote to hot weather, combining sweet, sour, and savory flavors in every slurp.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
quicklightfamily
Ingredients
400 gbuckwheat noodles (naengmyeon noodles)
1 literbeef broth or anchovy stock
1 pieceapple
1 pieceKorean pear
300 gbeef brisket or chuck
2 pieceseggs
3 tablespoonsrice vinegar
2 tablespoonssugar
1 teaspoonsalt
2 cupsice cubes
1 tablespoonsesame seeds
0.5 sheetnori (seaweed sheet)
1 piececucumber
1 tablespoonmustard (Korean or spicy brown)
Instructions
1PREPARE THE BROTH BASE: In a large pot, bring 1 liter of beef broth or anchovy stock to a boil over high heat. If using anchovy stock, simmer for 10-15 minutes to develop deep umami flavors, then strain through a fine mesh to remove solids. The broth should be clear and fragrant. Allow it to cool to room temperature, then refrigerate for at least 2 hours until completely chilled—this is crucial for the final dish's refreshing quality.
2COOK THE BEEF: Place 300g of beef brisket or chuck in a separate pot of cold water and bring to a boil, then immediately drain and rinse the meat under cold water to remove impurities. Return the cleaned meat to the pot with fresh water, add a pinch of salt, and simmer for 30-40 minutes until fork-tender. The meat should shred easily when cooked through. Let it cool, then slice thinly against the grain into bite-sized pieces.
3MAKE THE SEASONING SAUCE: In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until the sugar completely dissolves. This sweet-and-sour sauce is essential for balancing the cold broth's flavors. Taste and adjust the sweetness or sourness to your preference—some prefer more tang, others prefer more sweetness. Set aside at room temperature.
4PREPARE THE TOPPINGS: Slice 1 cucumber into thin matchsticks or julienne, keeping the skin for color and texture. Peel 1 apple and 1 Korean pear (or regular pear as substitute), remove the cores, and cut into thin matchsticks—do this just before serving to prevent browning. These fruits add essential sweetness and crunch that contrast with the savory broth. Fry the 2 eggs sunny-side up or as thin fried strips, and toast the sesame seeds in a dry pan for 30 seconds until fragrant.
5COOK THE NOODLES: Bring a large pot of water to a rolling boil and add 400g of buckwheat noodles, stirring gently to prevent sticking. Cook for 4-5 minutes until the noodles are tender but still have a slight chewiness—they should bend easily without breaking. Do not overcook or they will become mushy. Drain immediately and rinse thoroughly under ice-cold running water while stirring gently until completely cooled, then drain again.
6ASSEMBLE AND SERVE: Divide the chilled noodles evenly into 4 serving bowls, arranging them in a loose nest. Pour the chilled broth over the noodles until three-quarters full, then add 2-3 ice cubes to each bowl to maintain the cold temperature. Arrange the beef slices, cucumber, apple, pear, and egg on top in an attractive pattern. Sprinkle with toasted sesame seeds, place a thin strip of nori on the side, and add a small spoonful of mustard on the rim. Drizzle the seasoning sauce around the bowl. Mix everything together just before eating to combine all flavors.