Pyongyang Naengmyeon
The Quirky Foodster Team
Ingredients
- Buckwheat noodles — 400 g (14 oz)
- Beef brisket, for the broth — 500 g (1 lb 2 oz)
- Onion, quartered, for the broth — 1
- Garlic, for the broth — 2 cloves
- Water, for the broth — 1.9 L (64 fl oz)
- Vinegar — 1/4 cup
- Sugar — 2 tbsp
- Asian pear, thinly sliced, to garnish — 1
- Cucumber, julienned, to garnish — 1/2
- Daikon radish, thinly sliced and lightly pickled, to garnish — 1/2
- Hard-boiled eggs, halved, to garnish — 2
- Mustard, to serve — 1 tbsp
Method
- Simmer the beef brisket with the onion, garlic and water for 1.5–2 hours until the beef is tender and the broth is flavourful.
- Strain the broth, discarding the solids, and let cool completely, then chill thoroughly, skimming any fat from the surface.
- Season the chilled broth with vinegar and sugar to taste, adjusting for a balanced tangy-sweet flavour.
- Cook the buckwheat noodles according to package instructions, then rinse thoroughly under cold water until fully chilled.
- Divide the noodles among bowls and pour over the chilled broth.
- Top with sliced pear, cucumber, pickled radish and hard-boiled egg.
- Serve with mustard and extra vinegar on the side for guests to adjust to taste.
Introduction: Chewy buckwheat noodles served in a chilled, tangy beef and radish broth, North Korea's most celebrated national dish.
Cultural Background: Naengmyeon originated in Pyongyang, its cool, refreshing broth traditionally enjoyed even in winter, and the dish carries deep cultural significance as one of the most iconic and beloved foods associated with North Korea.
Tips: Chill the broth thoroughly, as naengmyeon is meant to be served very cold, even in winter. Rinse the cooked noodles well under cold water to remove excess starch and firm up their chewy texture.
Variations: Add thin slices of the cooked brisket on top for extra protein. Serve with ice cubes directly in the broth for an extra-cold presentation.
Storage: Refrigerate the broth and noodles separately in airtight containers for up to 2 days.
Reheating: This dish is served cold and is not reheated.
FAQs:
Q: Is naengmyeon eaten only in summer?
A: No, despite being a cold dish, it's traditionally enjoyed year-round in North Korea, including in winter.
Q: What makes Pyongyang-style naengmyeon distinct?
A: Its particularly clear, tangy beef broth and buckwheat noodles, considered the original and most authentic version of the dish.
- Buckwheat noodles — 400 g (14 oz)
- Beef brisket, for the broth — 500 g (1 lb 2 oz)
- Onion, quartered, for the broth — 1
- Garlic, for the broth — 2 cloves
- Water, for the broth — 1.9 L (64 fl oz)
- Vinegar — 1/4 cup
- Sugar — 2 tbsp
- Asian pear, thinly sliced, to garnish — 1
- Cucumber, julienned, to garnish — 1/2
- Daikon radish, thinly sliced and lightly pickled, to garnish — 1/2
- Hard-boiled eggs, halved, to garnish — 2
- Mustard, to serve — 1 tbsp
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