Pyongyang Naengmyeon
Cold buckwheat noodles in chilled beef and radish broth.
Ingredients
- 500 g Buckwheat noodles
- 600 g Beef brisket
- 400 g Radish
- 1 Cucumber
- 1 Asian pear
- 2 Eggs
- 3 tbsp Rice vinegar
- 1 tbsp Mustard
- 3 Spring onions
- 5 cloves Garlic
- 2 tsp Salt
- 10 cups Water
Method
- Make the broth — Simmer the brisket with garlic and spring onion for 2 hours, skimming carefully for a clear broth.
- Chill it — Strain, cool, and refrigerate until very cold — some ice crystals should form; naengmyeon must be served near freezing.
- Pickle the radish — Slice the radish thin and pickle in vinegar and salt for 2 hours.
- Cook the noodles — Boil the buckwheat noodles 3 minutes only, then rinse under cold running water until completely cold and squeaky.
- Assemble — Put noodles in a bowl, add the icy broth, and top with sliced beef, radish, cucumber, pear and half an egg.
- Naengmyeon is ready — Serve vinegar and mustard alongside to adjust at the table.