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Loading...A beloved Korean summer specialty, these icy buckwheat noodles are served in a clear, tangy beef broth alongside crisp Asian pear, cucumber, and tender brisket. The contrast of chewy noodles, cold savory broth, and sweet-tart toppings makes this dish incredibly refreshing on a hot day. While the broth simmers slowly, the rest of the components come together quickly for an impressive cold noodle feast.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 78 gCarbs
- 6 gFiber
- 8 gSugar
- 28 gProtein
- 720 mgSodium
- 580 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beef broth
- 2 lbs beef brisket (or beef shank)
- 10 cups cold water
- 1/2 Korean radish (mu), peeled and quartered
- 1 large yellow onion, halved
- 6 garlic cloves, smashed
- 1 inch fresh ginger, sliced
- 2 green onions, trimmed
- 1 tbsp whole black peppercorns
- 1/2 cup Korean mustard water (yeolmu mul) or rice vinegar
- 2 tbsp soy sauce
- 1 tsp salt, plus more to taste
For the noodles and toppings
- 1 lb Korean buckwheat noodles (naengmyeon)
- 1/2 Asian pear, cored and julienned
- 1/2 English cucumber, julienned
- 1/4 cup pickled radish (danmuji), julienned
- 2 large eggs
- 1 tbsp Korean hot mustard (gyeoja), optional
- 2 tbsp white vinegar
- 1 tsp sugar
- Ice cubes, for serving
Directions
- Place the brisket in a large pot and cover with cold water. Bring to a boil over high heat and blanch for 5 minutes, then drain and rinse the beef and pot to remove impurities.
- Return the beef to the clean pot with 10 cups fresh water, Korean radish, onion, garlic, ginger, green onions, and peppercorns. Bring to a gentle boil, skim any foam, then reduce heat and simmer uncovered for 2 to 2 1/2 hours until the beef is fork-tender.
- Remove the brisket and set aside to cool, then strain the broth through a fine-mesh sieve. Stir in the mustard water (or vinegar), soy sauce, salt, and sugar. Taste and adjust seasoning; chill the broth thoroughly in the refrigerator, at least 2 hours or overnight.
- While the broth chills, place the eggs in a small pot, cover with water, and bring to a boil. Cook 10 minutes, then transfer to an ice bath. Peel and halve once cooled. Wrap the cooked brisket tightly and refrigerate until ready to serve.
- Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook according to package directions, usually 4 to 5 minutes, until just tender but still chewy. Drain immediately and rinse under cold running water, gently rubbing to remove excess starch.
- Divide the chilled broth among 4 wide bowls and add a generous handful of ice cubes to each. Slice the cold brisket thinly across the grain. Portion the rinsed noodles into the bowls and arrange the brisket, pear, cucumber, pickled radish, and egg halves on top.
- Serve immediately with small dishes of vinegar and Korean mustard on the side, allowing each diner to adjust the tang and heat to taste. Encourage everyone to mix the broth and toppings before slurping the noodles quickly while icy cold.
Cook’s Notes
- For a faster version, simmer 1 lb sliced brisket in 10 cups quality store-bought beef stock with the aromatics for only 45 minutes for a richly flavored shortcut broth.
- Rinse the noodles aggressively in cold water to wash off surface starch; this keeps the broth crystal clear and prevents the noodles from gummy.
- Asian pear can be swapped with a ripe Bosc pear or 2 tablespoons of pear juice if Korean pear is unavailable.
- To make bibim-style instead, drain the noodles, skip the broth, and toss with 3 tablespoons gochujang, 1 tablespoon sugar, 1 tablespoon vinegar, and a splash of the broth for a spicy mixed version.
- The broth actually improves overnight, so make it a day ahead for the deepest, cleanest flavor before serving.
