Korean Cold Noodles Naengmyeon 냉면
About a decade ago, I was in Korea and watched Mama’s eyes light up as the server brought out these endlessly long strands of noodles to bathe in chilled icy broth. I starred in wonder as they gently nudged the toppings over the bowl, only for them to softly float away and wondered what the big deal was. Why were they cold? I didn’t appreciate it then but as I’ve grown up, I’ve learned to appreciate all the nuances of my traditional cuisine and this is one of them. On a steaming hot Summer day, it just makes sense to cool off with a gigantic bowl that is just as satisfying as it is refreshing. It’s healthy and delicious and such a unique way to enjoy noodles. I hope you’ll try it.
- 10 c cold filtered water
- ½ lb beef brisket + 2-3 beef bones
- 3 cloves garlic
- 1 onion
- 2 pieces of kelp
- 2 tb soy
- 2 tb rice vinegar
- 2 ts sugar
- salt and pepper
- 4 servings of buckwheat noodles for naengmyeun
- Variety of toppings: kimchi, cucumbers, Asian pear, hard boiled egg, beef, and mustard oil (optional)
- In a big pot, bring the water, beef, garlic, onions, and kelp to a boil. Simmer for 2 hours. Skim off any foam that may rise to the top.
- Drain the broth and save the brisket. Stir in soy, vinegar, and sugar.
- Allow your broth to cool off a bit and store in the freezer for a couple hours if you have time. Alternatively, you can just use ice cubes to cool it down further later.
- Boil the noodles for 3-5 minutes. Drain and rinse.
- On the bottom of a large bowl, set your noodles down and cover with broth. Layer on your desired toppings. Serve with more rice vinegar or mustard oil (optional).
Your Squishy Monster ^.~