Cold Korean noodles served in an icy, bright, tangy, and slightly sweet beef broth. Cucumber, pear, egg, and thin slices of beef bring freshness, sweetness, and texture to every bite.
Ingredients
- 400 g dry naengmyeon noodles or dry soba noodles
- 900 ml cold beef broth
- 2 l water
- 300 g ice cubes
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- to taste fine salt
- 1 piece cucumber
- 4 pieces eggs
- 250 g thinly sliced cold cooked beef
- 1 piece Asian pear or crisp apple
- to taste Korean mustard or hot mustard
Method
- Mix the cold beef broth with the rice vinegar, sugar, and fine salt, then taste: it must be brighter and more heavily seasoned than a hot broth, as the cold dulls the flavors.
- Place the seasoned broth in the freezer while preparing the rest, until it becomes very cold and slightly slushy around the edges, without letting it freeze solid.
- Cook the eggs in simmering water until the yolk is set but still tender, then chill them in cold water before peeling.
- Bring the water to a rolling boil, cook the noodles until pliable but still chewy, then drain them immediately.
- Rinse the noodles under very cold water, rubbing them gently between your fingers, until they are no longer starchy and become firm and slippery.
- Cut the cucumber and pear into fine matchsticks; keep the cuts clean and crisp, without letting them release their water.
- Divide the thoroughly chilled noodles among the bowls, add the sliced beef, cucumber, and pear matchsticks, then place the halved eggs on top at the very last moment.
- Pour the icy broth around the noodles, add a few ice cubes if not serving immediately, then serve with the mustard and a splash of rice vinegar to adjust at the table.
Nutrition
Per serving
- Energy
- 640.8 kcal
- Protein
- 34.26 g
- Carbohydrate
- 80.73 g
- Fat
- 17.12 g
- Fibre
- 3.4 g
- Calcium
- 7.92 mg
- Iron
- 0.25 mg
- Magnesium
- 3.72 mg
