Naengmyeon are cold noodles originally from North Korea, now popular throughout the country as a refreshing summer food. Its acidic and slightly sweet broth contrasts with the elastic texture of the potato starch noodles. In Pyongyang and Seoul there are specialized century-old restaurants.
Asian
Naengmyeon
Korean Naengmyeon: cold potato starch noodles with beef and sour broth.
- South Korea
- MAIN COURSES
- Light
- High protein
- Low fat
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 26 g
- Fiber 2 g
- Carbohydrates 52 g
- Fat 6 g
- Sodium 820 mg
Story behind the dish
Preparation
Naengmyeon is a South Korean preparation with medium difficulty. Reserve about 35 minutes in total (25 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g potato starch noodles (naengmyeon).
- Have ready: 400 g of thinly sliced beef.
- Have ready: 1 Asian pear, julienned.
- Have ready: 2 hard-boiled eggs, halved.
- Have ready: 1 julienne cucumber.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix cold broth with vinegar
Mix cold broth with vinegar, sugar, soy and mustard for the dressing. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
-
Marinate the beef in 1 tablespoon of soy for 10 minutes; whiten 30…
Marinate the beef in 1 tablespoon of soy for 10 minutes; blanch 30 seconds in boiling water. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Cook the noodles according to the package; rinse with ice water and…
Cook the noodles according to the package; Rinse with ice water and drain well.
-
Refrigerate the broth and noodles for at least 30 minutes.
Refrigerate the broth and noodles for at least 30 minutes.
-
Serve the noodles in bowls with crushed ice.
Serve the noodles in bowls with crushed ice, beef, cucumber and pear.
-
Top with hard-boiled egg and sesame; pour the cold broth just before…
Top with hard-boiled egg and sesame; pour the cold broth just before eating. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Mul naengmyeon version only with broth without spicy mustard.
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