Pyongyang-Style Cold Noodles — Naengmyeon

Shopping list

• 400 g beef brisket

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• 2 l water

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• 200 g Korean radish (mu) or daikon — peeled and cut into chunks

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• 3 piece spring onions — roughly chopped

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• 4 clove garlic cloves — crushed

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• 1 piece fresh ginger — thumb-sized, sliced

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• 0.5 piece Korean pear (or apple) — peeled and sliced

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• 2 tbsp soy sauce

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• 3 tbsp rice vinegar

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• 1 tbsp sugar

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• 1 tsp salt — or to taste

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• 400 g naengmyeon noodles (buckwheat noodles) — dried or fresh

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• 2 piece hard-boiled eggs — peeled and halved

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• 0.5 piece cucumber — julienned

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• 100 g pickled radish or kimchi — sliced

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• 1 tsp Korean mustard oil (optional) — for serving

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• 8 piece ice cubes

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Step by step

1. 1

   In a large pot, combine the beef brisket, water, radish chunks, spring onions, garlic, ginger, and pear. Bring to a boil over high heat, then reduce to a gentle simmer.

2. 2

   Skim off any foam that rises. Simmer uncovered for 90 minutes, until the beef is very tender.

3. 3

   Remove the beef and set aside to cool. Strain the broth through a fine sieve into a clean bowl, discarding the solids. Skim any fat from the surface.

4. 4

   Season the broth with soy sauce, rice vinegar, sugar, and salt. Taste and adjust — the broth should be savoury, slightly sweet, and tangy. Chill the broth in the refrigerator for at least 2 hours, or until very cold.

5. 5

   Slice the cooled beef thinly against the grain. Set aside.

6. 6

   Cook the naengmyeon noodles according to packet instructions (usually 3– 5 minutes in boiling water). Drain and immediately rinse under very cold running water, rubbing the noodles gently to remove excess starch. Drain well.

7. 7

   Divide the cold noodles among four large, deep bowls. Pour the icy broth over each portion, making sure each bowl gets some ice cubes.

8. 8

   Top each bowl with sliced beef, cucumber, pickled radish or kimchi, and half a boiled egg. Drizzle with a few drops of mustard oil if using.

9. 9

   Serve immediately with scissors at the table so diners can cut the long noodles to their preferred length.