Korean Food, Baking, DIY's & So Much More!

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.

Korean Cold Noodles Naengmyeon 냉면
 
Cook time
Total time
 
Author:
Serves: 4-6 Servings
Ingredients
  • 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)
Instructions
  1. 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.
  2. Drain the broth and save the brisket. Stir in soy, vinegar, and sugar.
  3. 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.
  4. Boil the noodles for 3-5 minutes. Drain and rinse.
  5. 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).
Notes
Does not include chilling time.

Love,

Your Squishy Monster ^.~

One thought on “Korean Cold Noodles Naengmyeon 냉면

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: