🇰🇷 South Korea recipe
Naengmyeon
Thin, chewy buckwheat noodles served in an ice-cold beef broth with sliced Korean pear, pickled radish, cucumber, a hard-boiled egg, and a splash of tangy mustard vinegar. This refreshing dish is the ultimate summer meal in Korean cuisine.
Prep40 mins
Cook1 hour 15 mins
Serves4
Difficultyhard
Ingredients
- 400 g naengmyeon noodles (buckwheat noodles)
- 1 litre beef broth, homemade or high-quality store-bought
- 200 g beef brisket, for the broth
- 1 Korean pear, peeled and thinly sliced
- 1 small cucumber, julienned
- 100 g dongchimi (radish water kimchi) or pickled radish
- 4 hard-boiled eggs, halved
- 3 tbsp rice vinegar
- 2 tbsp Korean mustard (or hot English mustard)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp salt
- Ice cubes for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 14 g
- Carbs
- 56 g
- Fat
- 8 g
