Entree: North Korea – North Korean Mountain Cuisine – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy, savory beef broth with pickled radish and sliced beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 6 hrs

Total 8 hrs

Ingredients

- 12 oz (340 g) naengmyeon noodles (buckwheat/soba-style chewy cold noodles)
- 2 lb (900 g) beef brisket or beef shank with some bone for stock
- 10 cups (2.4 L) cold water (for broth)
- 1 small onion, halved, approx. 6 oz (170 g)
- 4 cloves garlic, smashed
- 2 slices fresh ginger, about 1 oz (30 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) light soy sauce (optional, for deeper color)
- 2 cups (480 ml) dongchimi (radish water kimchi) or reserved dongchimi brine, chilled
- 1 cup (140 g) Korean radish (mu), julienned and lightly pickled if dongchimi is unavailable
- 1 medium cucumber, julienned, approx. 4 oz (115 g)
- 2 hard-boiled eggs, halved
- 2 tbsp (30 ml) Korean mustard (or prepared mustard) and 2 tbsp (30 ml) rice vinegar to serve, or to taste
- Ice cubes as needed to chill bowls and broth

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make and chill the broth and toppings: Place beef, water, onion, garlic, and ginger in a pot; bring to a gentle simmer, skimming foam, and cook until beef is tender and broth is clear, about 1½–2 hours; remove beef, strain broth through a fine sieve into a container, season with 1 tsp (5 ml) salt and soy sauce if using, chill thoroughly until icy (several hours or overnight), and thinly slice the cooled beef against the grain into 1/8–1/4 inch (0.318 to 0.635 cm) slices. If using dongchimi, reserve 2 cups (480 ml) brine chilled for mixing with the beef broth.
2. Assemble and serve: Cook naengmyeon noodles according to package directions until just tender, rinse thoroughly in cold water and drain; combine chilled beef broth and chilled dongchimi brine to taste (about half-and-half to start), adjust seasoning and chill with ice; place a portion of noodles in each chilled bowl, top with sliced beef, julienned radish, cucumber, and an egg half, pour icy broth over noodles, add a splash of rice vinegar and a dab of mustard per bowl, and serve immediately with additional chilled brine or vinegar at the table.

1. Make and chill the broth and toppings: Place beef, water, onion, garlic, and ginger in a pot; bring to a gentle simmer, skimming foam, and cook until beef is tender and broth is clear, about 1½–2 hours; remove beef, strain broth through a fine sieve into a container, season with 1 tsp salt and soy sauce if using, chill thoroughly until icy (several hours or overnight), and thinly slice the cooled beef against the grain into 1/8–1/4 inch slices. If using dongchimi, reserve 2 cups brine chilled for mixing with the beef broth.
2. Assemble and serve: Cook naengmyeon noodles according to package directions until just tender, rinse thoroughly in cold water and drain; combine chilled beef broth and chilled dongchimi brine to taste (about half-and-half to start), adjust seasoning and chill with ice; place a portion of noodles in each chilled bowl, top with sliced beef, julienned radish, cucumber, and an egg half, pour icy broth over noodles, add a splash of rice vinegar and a dab of mustard per bowl, and serve immediately with additional chilled brine or vinegar at the table.