Lunch · 30 min · korean

Naengmyeon

This is the kind of Korean lunch you’ll make on repeat — buckwheat naengmyeon noodles and beef brisket, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 oz dry Buckwheat naengmyeon noodles
• 1/2 lb Beef brisket
• 8 cups Water
• 1/2 Yellow onion
• 1/2 Cucumber
• 1/2 Asian pear
• 2 Eggs
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 3 tbsp Rice vinegar
• 1 tbsp Hot mustard

Steps

1. Simmer the brisket in the water with the onion and a few garlic cloves for 1 hour until tender; chill the broth until cold, then skim the fat — a clear, icy broth is the soul of this dish.
2. Season the cold broth with the soy sauce, sugar, and vinegar, tasting as you go; it should be savory first, then tangy, then faintly sweet.
3. Cook the buckwheat noodles in rolling boiling water for 3-4 minutes, stirring to keep them from clumping, then rinse under cold running water and rub gently — this washes off the starch so the noodles stay springy in the bowl.
4. Divide the noodles into chilled bowls, ladle over the icy broth, and arrange the cucumber, pear, brisket slices, and halved eggs on top.
5. Pass the mustard and extra vinegar at the table; naengmyeon is finished to each eater's taste, not the cook's.

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