Entree: South Korea – Seoul & Gyeonggi – 냉면 ➤ naengmyeon (Korean cold buckwheat noodle soup served in a chilled tangy broth with sliced beef and crisp garnishes)

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 20 min

Cook 5 min

Additional 4 hrs

Total 4 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) naengmyeon noodles (buckwheat or mixed buckwheat noodles)
- 1 lb (454 g) beef brisket, cooked and thinly sliced
- 6 cups (1.4 L) beef broth, chilled (homemade or low-sodium)
- 2 cups (480 ml) dongchimi (radish water kimchi) or chilled radish brine
- 4 large eggs, hard-boiled, peeled and halved, approx. 7 oz (200 g)
- 1 medium Korean pear, thinly sliced, approx. 6 3/8 oz (180 g)
- 1 medium cucumber, julienned, approx. 6 oz (170 g)
- 1/2 cup (75 g) pickled Korean radish (danmuji), thinly sliced
- 3 tbsp (45 ml) rice vinegar, plus more to taste
- 1 tbsp (15 g) granulated sugar, plus more to taste
- 1 tsp (5 g) coarse salt, or to taste
- 1 tsp (5 ml) Korean mustard or prepared hot mustard sauce
- 1 tsp (2 g) toasted sesame seeds
- Ice cubes as needed

Show original ingredient measurements

- 12 oz (340 g) naengmyeon noodles (buckwheat or mixed buckwheat noodles)
- 1 lb (454 g) beef brisket, cooked and thinly sliced
- 6 cups (1.4 L) beef broth, chilled (homemade or low-sodium)
- 2 cups (480 ml) dongchimi (radish water kimchi) or chilled radish brine
- 4 large eggs, hard-boiled, peeled and halved, approx. 200 g
- 1 medium Korean pear, thinly sliced, approx. 180 g
- 1 medium cucumber, julienned, approx. 6 oz (170 g)
- 1/2 cup (75 g) pickled Korean radish (danmuji), thinly sliced
- 3 tbsp (45 ml) rice vinegar, plus more to taste
- 1 tbsp (15 g) granulated sugar, plus more to taste
- 1 tsp (5 g) coarse salt, or to taste
- 1 tsp (5 ml) Korean mustard or prepared hot mustard sauce
- 1 tsp (2 g) toasted sesame seeds
- Ice cubes as needed

Instructions

1. If making broth and brisket: simmer 1 lb (454 g) beef brisket with 1 onion, 2 cloves garlic, 1 bay leaf, and 6 cups (1.4 L) water for 1.5–2 hours until tender; strain and chill the broth thoroughly in the refrigerator until icy.
2. When broth is cold, combine chilled beef broth and 2 cups (480 ml) dongchimi in a large bowl; taste and season with 3 tbsp (45 ml) rice vinegar, 1 tbsp (15 g) sugar, and 1 tsp (5 g) salt, adjusting vinegar and sugar to achieve a bright, slightly tangy flavor; refrigerate until very cold and add ice cubes just before serving.
3. Cook naengmyeon noodles: bring a large pot of water to a rolling boil, add noodles and cook according to package instructions (usually 2–4 minutes); drain and immediately rinse under cold running water, then plunge into an ice bath to chill and remove excess starch; drain well.
4. Divide chilled noodles among 4 serving bowls. Arrange thin slices of cooked brisket, julienned cucumber, pear slices, and pickled radish on top of the noodles; place a halved hard-boiled egg in each bowl.
5. Pour the icy broth over the noodles until just covered; sprinkle 1 tsp (2 g) toasted sesame seeds over each bowl and serve with 1 tsp (5 ml) Korean mustard and extra vinegar on the side for diners to add to taste.
6. Stir gently before eating to combine broth and noodles; enjoy immediately while the broth remains cold.