Korean Dongchimi Cold Naengmyeon
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Naengmyeon noodles cook for well under a minute, get scrubbed in cold water, and are snipped a few times with scissors so the icy broth reaches every strand instead of a tangled knot.
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Draining them well after rinsing keeps the clear dongchimi broth from turning cloudy. The broth, seasoned with vinegar and sugar, is chilled until it is close to slushy, the point where the cool radish fragrance is most vivid. Boiled beef lays a lean, meaty base under the tang, pear and cucumber add sweet crunch, and half a boiled egg rounds out the bowl.
Ingredients
Instructions
- 1
Stir 1.5 tablespoons vinegar and 1 tablespoon sugar into 900 ml dongchimi broth until fully dissolved.
Taste the broth, then chill it for at least 30 minutes until very cold and close to lightly slushy.
- 2
Cut 90 g cucumber into fine matchsticks and slice 120 g Korean pear thinly.
Briefly soak both in ice water, then drain very well so they stay crisp without watering down the clear broth.
- 3
Bring a large pot of water to a full boil, then add 320 g naengmyeon noodles.
Cook over medium-high heat for only 40 to 50 seconds, lifting them before the strands soften too much.
- 4
Move the cooked noodles straight into cold water and rub them firmly by hand.
When the water turns clearer and the surface starch is gone, drain thoroughly to keep the serving broth clean.
- 5
Divide the noodles into bowls and cut them three or four times with scissors so they loosen easily.
Arrange 120 g boiled beef slices, cucumber, pear, and the halved boiled egg on top.
- 6
Pour the very cold broth around the edge of each bowl until the noodles are covered.
Add the 1 teaspoon mustard little by little just before serving, so its sharpness stays balanced rather than overpowering.
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