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Korean · Pyongyang

Naengmyeon

Naengmyeon (cold noodles) is Korea's summer dish — thin, chewy buckwheat and sweet potato noodles in an ice-cold, slightly tart beef broth, topped with half a hard-boiled egg, julienned cucumber, pear, and a slice of beef. The broth should be deeply flavoured, cold enough to have ice crystals, and slightly sour. The noodles have a unique springy, semi-translucent texture from the buckwheat. It is traditionally eaten in summer and after Korean BBQ.

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Serves4

Total35 min

Within reach0of 5 in Smithers

Five not yet within reach.

How the 5 are reached

Not yet within reach: 5 · buckwheat noodles (naengmyeon), medium Korean pears, radish sprouts (sukju namul) or daikon sprouts, sesame seeds, gochujang-based sauce (gochujang

Cook

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The Market List

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400g

buckwheat noodles (naengmyeon)

dried

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2 litres

beef stock (dasima and beef bone base

chilled)

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200g

beef brisket

tcooked, thinly sliced

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medium Korean pears

peeled, julienned

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100g

cucumber

julienned

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100g

radish sprouts (sukju namul) or daikon sprouts

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eggs

hard-boiled, halved

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50g

sesame seeds

toasted

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40ml

gochujang-based sauce (gochujang

sesame oil, sugar, vinegar)

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1 tbsp

Tellicherry black pepper

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The Method

Bring large pot of salted water to boil; add buckwheat noodles and cook until just tender, 4–5 minutes; drain and rinse under ice-cold water until chilled.

Pour ice-cold beef stock into four deep bowls; divide evenly and top with chilled noodles in centre.

Arrange sliced beef, pear, cucumber, and sprouts atop noodles in distinct piles.

Top each bowl with two egg halves and sesame seeds.

Pass gochujang sauce and black pepper separately; diners mix to taste before eating.

From the canon — Gochujang is one of the great fermented condiments of the world — a thick, brick-red Korean paste made from gochugaru (Korean red chilli flakes), fermented s… Gochujang (Korean Fermented Chilli Paste — Ratio and Use) →

III

Sensory Tests

◇Where it lives or dies. The moment where naengmyeon lives or dies is the broth temperature — it must be below 4°C when served. Chill the broth overnight and taste: it should be bright, clear, slightly sour, and deeply savoury. Place a metal bowl in the freezer for 30 minutes before service. The noodles and toppings should be cold. The broth is ladled cold into the frozen bowl, producing the characteristic half-frozen surface.

Pillar IV

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