냉면

냉면 (NAENG-myeon)

Cold Buckwheat Noodles

⏱ Prep Time 4 hours (including chilling)

📈 Difficulty Medium

👥 Servings

🔥 Calories 414 kcal

Ice-cold buckwheat noodles in a tangy, icy beef broth, topped with sliced cucumber, pear, a hard-boiled egg, and a swirl of spicy mustard — the ultimate Korean summer refresher.

Nutrition & Info

Protein 22.0g

Carbs 68.0g

Fat 6.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ buckwheat ⚠ eggs ⚠ soy

Equipment Needed

large pot metal bowls noodle scissors

Presentation Guide

Vessel: metal bowl

Garnishes: hard-boiled egg, Korean pear, cucumber, mustard

Accompaniments: vinegar, mustard

Ingredients

300g naengmyeon noodles (buckwheat)
1L beef broth, well-chilled (ideally partially frozen)
200g beef brisket
1 Korean pear, thinly sliced
1 cucumber, julienned
2 hard-boiled eggs, halved
4 tbsp rice vinegar
2 tbsp sugar
Korean mustard (gyeoja)
Salt
Ice cubes

Instructions

1
Simmer beef brisket in water for 1.5 hours until tender. Strain broth, chill until partially frozen. Slice brisket thinly.
2
Season the chilled broth with rice vinegar, sugar, and salt. It should be tangy, slightly sweet, and very cold.
3
Cook naengmyeon noodles in boiling water for 30-60 seconds (they cook fast). Drain and rinse aggressively under ice-cold water, rubbing to remove starch.
4
Place noodles in chilled metal bowls. Pour the icy broth over them.
5
Top with sliced brisket, cucumber, Korean pear, and halved hard-boiled egg.
6
Add ice cubes to keep the broth freezing cold. Serve with mustard and vinegar on the side. Use scissors to cut the noodles.

💡

Did You Know?

Korean restaurants provide scissors alongside naengmyeon because the chewy buckwheat noodles are intentionally long and difficult to bite through, symbolizing longevity.

Chef's Notes

Equipment Tips

large pot
metal bowls
noodle scissors

Garnishing

hard-boiled egg, Korean pear, cucumber, mustard

Accompaniments

vinegar, mustard

The Story Behind 냉면

Naengmyeon originated in the Pyongyang region of present-day North Korea, where it was traditionally eaten in winter. The dish migrated south during the Korean War along with refugees. Mul-naengmyeon (in broth) and bibim-naengmyeon (with spicy sauce) are the two main styles. It became one of the most symbolically important Korean dishes when it was served at the 2018 inter-Korean summit between Moon Jae-in and Kim Jong-un.

🕐 Traditionally enjoyed summer, hot weather 📜 Origins: Joseon Dynasty, Pyongyang origin

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