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Naeng-Myeon Ice-Cold Noodles

Naeng-Myeon Ice-Cold Noodles

This dish is one of my dad’s favorites. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat that gives them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The “salad” that I developed that goes on top is a total crowd pleaser. Make more to serve on the side, if you like. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple

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Ingredients

For the noodles

  • 2 Cups beef stock
  • ¼ Teaspoon superfine sugar
  • 1½ Teaspoon rice vinegar
  • Pinch sea salt or kosher salt
  • 7 Ounces Korean buckwheat-sweet potato noodles

For the salad

  • ¾ Cup julienned Nashi pear (or any hard pear), skin-on
  • 2 Tablespoons long julienned cucumber, skin-on
  • 2 Tablespoons julienned red onion, soaked in ice water for 10 minutes
  • 1 Tablespoon rice vinegar
  • ½ Teaspoon superfine sugar
  • ½ Teaspoon English mustard (or Korean mustard)
  • Pinch sea salt or kosher salt

To serve

  • 2 Ounces sliced roast beef, cut into six 1½-by-3½-inch pieces
  • 2 hard-boiled eggs, halved
  • Freshly ground black pepper
  • Roasted sesame seeds
  • Dried julienned seaweed

Directions

For the noodles

In a medium saucepan, heat the beef stock with the sugar over low heat, stirring until the sugar is dissolved. Stir in the salt and the vinegar. Remove from heat, pour into a freezer-proof bowl, and place in the freezer. While the soup is chilling, make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.

For the salad

Mix the pear, cucumber, onion, vinegar, sugar, mustard, and salt together.

To serve

Divide the noodles between two large bowls. Pour the cold broth over the noodles. Top each bowl with a handful of the salad. Divide the roast beef and eggs between the bowls. Grind some pepper over each egg and sprinkle with sesame seeds and a bit of seaweed. Serve with the rest of the salad on the side.