Korean Dongchimi Cold Naengmyeon
Dongchimi naengmyeon is a Korean cold noodle dish where chewy naengmyeon noodles sit in a broth made by blending fermented dongchimi radish water with chilled beef or chicken stock. The dongchimi's lactic fermentation acidity meets the stock's savory depth, producing a clear broth that tastes both refreshing and complex. The colder the serving temperature, the more vivid the radish-fermented tang becomes. Sliced boiled beef on top provides a lean protein contrast to the icy liquid, while half a boiled egg and julienned pear add visual appeal and gentle sweetness. Cutting the noodles a few times with scissors before serving prevents clumping and helps the broth reach every strand.
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Instructions
- 1
Mix vinegar and sugar into dongchimi broth and chill thoroughly.
- 2
Julienne cucumber and thinly slice pear, then briefly soak in ice water.
- 3
Boil noodles for 40-50 seconds, then rinse vigorously in cold water to remove starch.
- 4
Coil noodles into bowls and top with beef, cucumber, and pear.
- 5
Pour in the chilled broth and add halved boiled egg.
- 6
Stir in mustard right before serving.
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