Naengmyeon

냉면 · Naengmyeon

Ingredients11

• dried buckwheat naengmyeon noodles400 g
• beef broth1.2 L
• rice vinegar3 tbsp
• sugar2 tbsp
• salt1 tsp
• Asian pear1
• cucumber1
• cooked beef brisket, thinly sliced200 g
• hard-boiled eggs2
• prepared yellow mustard2 tsp
• ice cubes12

Method

1. Chill the beef broth thoroughly, then season it with rice vinegar, sugar, and salt until bright and lightly sweet-sour.
2. Peel and julienne the Asian pear and cucumber; halve the eggs.
3. Cook the noodles in plenty of boiling water until just tender, then rinse under cold water and drain well.
4. Divide the noodles among four bowls and top with beef, pear, cucumber, and half an egg each.
5. Ladle the ice-cold broth over the noodles and add a few ice cubes to each bowl.
6. Serve immediately with a small dab of mustard on the side.