Mangu

naengmyeon

Next Dish: Cracked Conch

Naengmyeon is a traditional Korean dish of long and thin handmade noodles made from the flour and starch of various ingredients including buckwheat, potatoes, and sweet potatoes. The dish, served cold, is typically eaten during the summer and is considered a staple in Korean cuisine. The two main types of naengmyeon are mul naengmyeon, served in a chilled broth with cucumbers, slices of Korean pear, and boiled egg, and bibim naengmyeon, mixed with gochujang (red chili paste) and served with vegetables. Originally a winter delicacy, it has become a year-round food due to the development of refrigeration technologies.

naengmyeon noodles

korean pear

mustard

beef broth

salt

garlic

beef

black pepper

egg

powdered sugar

Recipe

Ingredients:

  • 2 servings of Naengmyeon noodles

  • 1/2 cucumber

  • 1 boiled egg

  • 1/2 Korean pear

  • 4 slices of cold boiled beef

  • 1 tablespoon of vinegar

  • 1 tablespoon of sugar

  • 1 tablespoon of mustard

  • 1/2 cup of cold beef broth

  • 2 tablespoons of soy sauce

  • 1 tablespoon of sesame oil

  • 1 teaspoon of sesame seeds

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of crushed garlic


Instructions:

  1. Boil the Naengmyeon noodles according to the package instructions. Once cooked, rinse under cold water and drain well.

  2. Slice the cucumber, pear and boiled beef into thin strips.

  3. Cut the boiled egg into halves.

  4. In a bowl, mix together the vinegar, sugar, mustard, soy sauce, sesame oil, sesame seeds, salt, black pepper, and crushed garlic to make the sauce.

  5. Place the cooked noodles in a serving bowl.

  6. Arrange the sliced cucumber, pear, boiled beef, and boiled egg on top of the noodles.

  7. Pour the sauce over the noodles and toppings.

  8. Pour the cold beef broth into the bowl.

  9. Serve immediately, with additional vinegar and mustard on the side if desired.