Naengmyeon

Ingredients

• buckwheat noodles100g
• cold beef broth300ml
• boiled egg.5 piece
• Korean pear30g
• cucumber15g
• boiled beef or shredded chicken30g
• vinegar1 tbsp
• sugar1 tsp
• salt.5 tsp
• mustard1 tsp
• a few drops sesame oilAs needed

Instructions

1. 1

   Step 1

   Cook 100g of buckwheat noodles in boiling water for 3-4 minutes until tender, then rinse under cold water and drain well.

2. 2

   Step 2

   Prepare the broth by mixing 300ml of cold beef broth with 1 tablespoon of vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt; chill in the refrigerator.

3. 3

   Step 3

   Julienne half a cucumber and slice half a boiled egg and 30g of Korean pear thinly for garnish.

4. 4

   Step 4

   In a large bowl, place the cold noodles, pour the chilled broth over them, and top with cucumber, pear, boiled egg slices, and 30g of sliced boiled beef or cold shredded chicken if desired.

5. 5

   Step 5

   Add a teaspoon of mustard and a few drops of sesame oil on top before serving for extra flavor.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Naengmyeon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.