Korean Spicy Chilled Buckwheat Noodles

Ingredients

• 200 g naengmyeon (buckwheat noodles)
• 200 g beef sirloin or ribeye, thinly sliced
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 3 tablespoons gochujang (Korean red chili paste)
• 1.5 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 tablespoons water
• 1 medium English cucumber, julienned
• ½ medium large carrot, julienned
• ½ medium zucchini, julienned
• ¼ cup pickled radish (danmuji), julienned
• 2 whole large egg
• 2 teaspoons toasted sesame seeds
• ½ sheet nori (seaweed sheet), thinly sliced
• 1 cup ice cubes

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat. While waiting, mince 2 garlic cloves and set aside. Julienne 1 medium English cucumber into thin matchsticks about 2 inches long — this means slicing it lengthwise into thin planks, then cutting those into thin strips. Do the same with 0.5 medium large carrot, 0.5 medium zucchini, and julienne 0.25 cup of pickled radish if using. Keep all vegetables separate and place on a large plate.

2. 2

   Take 200g of beef sirloin or ribeye and slice it as thinly as possible — ideally about 1/8-inch thick. You can ask your butcher to do this, or partially freeze the beef for 20-30 minutes to make slicing easier. In a small bowl, combine 1.5 tablespoons of soy sauce, 1 tablespoon of sesame oil, and the minced garlic. Add the beef slices, gently toss to coat, and let marinate while you finish prepping.

3. 3

   Make the gochujang sauce: in a medium bowl, whisk together 3 tablespoons of gochujang (Korean red chili paste), 1.5 tablespoons of rice vinegar, 1 teaspoon of sugar, and 2 tablespoons of water. Stir until completely smooth and the sugar dissolves. Taste and adjust — it should be spicy, tangy, and slightly sweet. Add more water if you prefer a thinner consistency.

4. 4

   When the water is at a rolling boil, add 200g of naengmyeon (buckwheat noodles) and stir immediately to separate them. Cook until just tender but still with a slight bite, about 5-7 minutes depending on the brand — the noodles should not be mushy. Taste a strand to check.

5. 5

   While noodles cook, set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 1 minute until a drop of water dances on the surface. Working in a single layer, add the marinated beef slices and let them sear without stirring for 60-90 seconds until the bottom is browned and caramelized. Gently flip each piece and sear for another 30-45 seconds. The beef will continue to cook and carry over, so remove it from heat slightly before it reaches your desired doneness. Transfer to a clean plate.

6. 6

   In the same skillet, crack 2 eggs and fry sunny-side up over medium heat until the whites are set but the yolks still jiggle slightly when shaken, about 3-4 minutes. You want the yolk to remain runny — it will act as a sauce when mixed. Transfer to a small plate and season lightly with salt.

7. 7

   Drain the noodles in a fine-mesh strainer and immediately rinse under cold running water while stirring gently with your fingers — this stops them from cooking further and removes the starch. Let them drain completely, shaking the strainer several times. This is crucial for keeping the noodles al dente.

8. 8

   Fill a large mixing bowl about halfway with ice cubes — this keeps the noodles cold as you toss everything together. Add the drained naengmyeon to the bowl and toss gently. Pour the gochujang sauce over the noodles and, using two forks or chopsticks, toss everything together for about 30 seconds until every strand is coated with the red sauce and evenly distributed.

9. 9

   Divide the noodle mixture between two chilled bowls — divide the sauce too, scraping the bowl to get all the coating. Arrange the seared beef, cucumber, carrot, zucchini, and pickled radish on top of the noodles in separate piles (this is traditional and makes the dish beautiful). Place 1 fried egg on top of each bowl.

10. 10

    Garnish each bowl with 1 teaspoon of toasted sesame seeds and 0.25 sheet of sliced nori. Drizzle with 0.5 tablespoon of sesame oil on each bowl. Before eating, mix everything together vigorously with chopsticks or a spoon — this combines all the flavors and breaks the yolk into the noodles to create a creamy, rich sauce. Serve immediately while the noodles and egg are still warm enough to enjoy the temperature contrast with the chilled vegetables.

Tools you’ll need

• 12-inch stainless steel skillet
• large pot
• fine-mesh strainer
• microplane or box grater (for garlic prep)
• medium mixing bowl (for sauce)
• large mixing bowl (for assembly)
• two forks or chopsticks
• instant-read thermometer (optional, for beef)
• chef's knife
• cutting board
• small plate
• measuring spoons
• measuring cups

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