Pyongyang Naengmyeon
Cold buckwheat noodles with a chilled beef broth, topped with tender seared beef and traditional garnishes. A showstopping North Korean specialty for summer entertaining.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1 lb beef chuck or brisket, roughly 1-lb chunk
- 8 cups water
- ½ whole Korean pear or Granny Smith apple, quartered
- 1 knob ginger, 1-inch knob, sliced
- 2 whole scallions, cut into 2-inch pieces
- 3 cloves garlic cloves, smashed
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sea salt
- 12 oz buckwheat noodles (memil guksu)
- 6 oz beef ribeye or sirloin, thinly sliced
- 1.5 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 whole fresh egg (optional, for topping)
Instructions
- 1
Bring 8 cups water to a boil in a large pot. Add beef chunk, return to boil, then drain and rinse beef under cold water.
- 2
Refill pot with 8 cups fresh water. Add blanched beef, pear, ginger, scallions, and garlic. Bring to a boil.
- 3
Reduce heat to low and simmer, uncovered, for 40 minutes until beef is tender and broth is aromatic.
- 4
Strain broth through fine mesh, discarding solids. Stir in soy sauce, rice vinegar, and salt. Refrigerate until ice-cold, at least 1 hour.
- 5
Remove beef from solids once cooled slightly. Slice thinly against the grain once cooled. Reserve for topping.
- 6
Boil buckwheat noodles in salted water according to package instructions, usually 4–5 minutes. Drain and rinse under ice-cold water until chilled and any starch is removed.
- 7
Heat 1 tbsp sesame oil in a medium skillet over medium-high heat until shimmering, about 60 seconds.
- 8
Sear beef slices 60 seconds per side without moving. You should see a light crust; do not overcook.
- 9
Divide cold noodles among four chilled bowls. Arrange seared beef on top, pour ice-cold broth around the noodles until half-submerged.
- 10
Drizzle remaining 0.5 tbsp sesame oil over each bowl. Sprinkle sesame seeds and, if using, top with a thin slice of soft-boiled egg.
- 11
Serve immediately with a fork and spoon. Eat noodles alternately with broth.
Tools you’ll need
- large pot (5-quart or larger)
- fine-mesh strainer
- medium skillet (10–12 inch)
- cutting board
- sharp knife
- four chilled bowls
- fork and spoon per serving
- thermometer (optional, for egg doneness)
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