Cooking in

Sidney · Greater Victoria

Nearest city · Victoria Change

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.

‹Swipe for the next dish›

Serves4

Total35 min

Within reach2of 7 in Sidney

Two in town · five not yet within reach.

How the 7 are reached

In town: 2 · beef stock (dasima and beef bone base, cucumber
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

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

400g

buckwheat noodles (naengmyeon)

dried

Not yet within reach of Sidney · each reach is counted

2 litres

beef stock (dasima and beef bone base

chilled)

In town · Indian Grocery Victoria · Victoria →

200g

beef brisket

tcooked, thinly sliced

Your own market

medium Korean pears

peeled, julienned

Not yet within reach of Sidney · each reach is counted

100g

cucumber

julienned

In town · Sea Cider Farm + Ciderhouse · Saanichton →

100g

radish sprouts (sukju namul) or daikon sprouts

Not yet within reach of Sidney · each reach is counted

eggs

hard-boiled, halved

Your own market

50g

sesame seeds

toasted

Not yet within reach of Sidney · each reach is counted

40ml

gochujang-based sauce (gochujang

sesame oil, sugar, vinegar)

Not yet within reach of Sidney · each reach is counted

1 tbsp

Tellicherry black pepper

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Sidney →

Each tap is counted, so the stockist sees the demand Provenance sends them.

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

Cross-cuisine parallels are part of membership.

The dishes this one teaches you, across the cuisines — on every recipe.

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