Naeng Myeon (Ice-Cold Noodles)
This dish is one of my dad's favorites. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat, giving them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The "salad" that I developed that goes on top is a total crowd-pleaser. Make more to serve on the side, if you like.
This dish is one of my dad's favorites. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat, giving them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The "salad" that I developed that goes on top is a total crowd-pleaser. Make more to serve on the side, if you like.
- 1 1/2 teaspoons rice vinegar
- freshly ground black pepper
- 1 tablespoon rice vinegar
- toasted sesame seeds for garnish
- about 2 cups (500 milliliters) beef stock
- 1/4 teaspoon superfine or caster sugar
- pinch sea salt or kosher salt
- 7 ounces (200 grams) korean buckwheat-sweet potato noodles
- 3/4 cup (86 grams) julienned skin-on nashi pear (or any h
- 2 tablespoons julienned skin-on cucumber
- 2 tablespoons julienned red onion soaked in ice water for 10 minutes
- 1/2 teaspoon english or korean mustard
- 1/2 teaspoon superfine or caster sugar
- pinch sea salt or kosher salt
- 2 ounces (46 grams) sliced roast beef cut into thin pieces
- 2 hard-boiled eggs, halved, for garnish
- julienned dried seaweed for garnish
- Carbohydrate 0.189688125141512 g
- Cholesterol 0 mg
- Fat 0.00427875 g
- Fiber 0.03478125 g
- Protein 0.014371875 g
- Saturated Fat 0.00128625 g
- Serving Size 1 1 serving (139g)
- Sodium 0.620250000760815 mg
- Sugar 0.154906875141512 g
- Trans Fat 0.000183750000000001 g
- Calories 3 calories
Step-by-step
- For the noodles: In a medium saucepan, heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved. Stir in the vinegar and salt. Remove from heat, pour into a freezer-proof bowl and place in the freezer until well chilled.
- While the soup is chilling, make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.
- For the salad: Mix together the pear, cucumber, red onion, rice vinegar, mustard, sugar and salt in a small bowl.
- To serve: Divide the noodles between 2 large bowls. Pour the cold broth over the noodles. Top each bowl with a handful of the salad. Divide the roast beef and eggs between the bowls. Grind pepper over each egg and sprinkle with sesame seeds and a bit of seaweed. Serve with the rest of the salad on the side.
A Taste of Home: My Dad's Beloved Naengmyeon
The aroma of simmering beef broth, the satisfying *slurp* of perfectly chilled noodles – these are the sensory memories that flood back whenever I make Naengmyeon, a dish deeply woven into my family's history. It's more than just a recipe; it's a trip back to summer evenings, the happy chaos of family dinners, and the unwavering love expressed through my mother's culinary artistry. My father, a man of few words, always expressed his affection through his appetite, and Naengmyeon was his ultimate summertime favorite.
This isn't just any cold noodle dish; it's a culinary masterpiece hailing from North Korea, my father's homeland. The noodles themselves are a testament to Korean culinary ingenuity. Made with a blend of sweet potato and buckwheat, they possess a unique springy texture that's simply unmatched. Unlike regular buckwheat noodles, these are delightfully thinner, lending themselves perfectly to the satisfying slurp that's an essential part of the Naengmyeon experience. And the "salad," a vibrant mix of crisp pear, refreshing cucumber, and subtly sharp red onion, adds a refreshing counterpoint to the rich broth and chewy noodles. I've personally adapted the topping to create a flavor profile that my family, and countless others, simply adore. In fact, I often make extra to serve on the side – it's that good.
The preparation, while involving a few steps, is surprisingly straightforward. The key lies in the perfectly chilled broth, the foundation of this culinary delight. The subtle sweetness of the beef broth, balanced by a touch of vinegar and salt, creates a harmonious flavor profile that dances on the palate. It's a delicate balance, requiring just the right amount of each ingredient to unlock the magic. Then comes the assembly – a beautiful ballet of layering the noodles, the invigorating salad, tender roast beef, and perfectly halved hard-boiled eggs. The final flourish? A sprinkle of sesame seeds and a delicate touch of seaweed, adding an aromatic depth that elevates the dish to new heights.
More than just a meal, Naengmyeon is a culinary legacy, a tangible connection to my father's roots. Each bowl tells a story, a story of family, tradition, and the enduring power of food to connect us across generations. It’s a dish that evokes feelings of warmth and nostalgia – a reminder of simpler times spent around the family dinner table, sharing laughter and love over a bowl of perfectly chilled noodles. And that, my friends, is priceless. This recipe is more than just ingredients and instructions; it’s a journey through time, a taste of heritage, and a symbol of family love.
Beyond the personal significance, Naengmyeon stands as a testament to the versatility and adaptability of Korean cuisine. This seemingly simple dish offers a symphony of textures and flavors, showcasing the beauty of fresh, high-quality ingredients. The cool broth is a welcome respite on a hot day, the noodles provide a satisfying chew, and the vibrant salad adds a refreshing crunch. It’s a dish that satisfies the most discerning palate, while remaining approachable and manageable for even novice cooks.
So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. As you prepare each step, imagine the laughter and love that have been poured into this recipe over the years. And as you savor the first delicious bite, let the flavors transport you to another time, another place, another family – a family bound together by the simple, yet profoundly satisfying, magic of Naengmyeon.
