Pyongyang Naengmyeon is a celebrated dish from North Korean cuisine, iconic for its refreshing cold broth and uniquely chewy buckwheat noodles. This recipe guides you through creating a rich, multi-meat broth complemented by fresh, vibrant garnishes, culminating in a visually stunning and flavorful main course.
Ingredients
For the Broth:
π₯© 1 piece approx. 200-300g beef short ribs or brisket
π· 1 piece approx. 200-300g pork neck bone or shoulder
π 1 piece approx. 150-200g chicken thigh or drumstick
π₯¬ Half white radish approx. 200-300g
π Half medium pear
π§
Half medium onion
π§ Half stalk green onion about 15-20cm long
πΆ 2 tablespoons soy sauce, e.g., Kikkoman
π Vinegar enough to blend pear
For the Side Dishes (Garnishes):
π₯¬ Few pieces of white radish 100-150g, sliced into matchsticks
π§ Pinch of salt
π¬ Pinch of sugar, preferably brown sugar
π§ 1 tablespoon chopped green onion
π§ 2 cloves of garlic, minced
πΏ 1-inch piece of ginger, minced
πΆοΈ 1-2 tablespoons gochujang, e.g., CJ Haechandle
π Half pear, sliced into thin strips
π₯ Half cucumber, sliced into thin strips
π§ Pinch of salt for pear slices
π Small amount of vinegar for pear slices
π₯ 1 boiled egg, halved
πΏ Black sesame seeds for garnish
For the Noodles:
π 1 serving of buckwheat noodles pre-packaged
Instructions
1- Prepare the Cold Soup Broth:
- Place the beef and half pieces of white radish in a large pot filled with water and bring to a boil.
- Skim off any bubbles or foam that appear on the surface for a clear broth.
- Add the half green onion, half onion, and half pear to the boiling soup.
- Introduce the pork and chicken into the soup and continue to boil on low heat for at least 3 hours.
- Once completed, remove the beef, pork, and chicken from the broth and set aside.
2- Prepare Pear Juice for Broth:
- Chop the remaining half of the pear.
- Blend chopped pear with enough vinegar until smooth using the "Oster" blender.
- Strain the pear mixture to extract juice and incorporate it into the cooled soup broth.
- Mix 2 tablespoons of soy sauce into the broth, cover with plastic wrap, and chill in the refrigerator thoroughly.
3- Prepare Side Dishes:
- Slice white radish into matchsticks and mix with salt and sugar.
- Combine finely chopped green onion, minced garlic, and ginger into the radish mixture.
- Integrate gochujang into this mixture thoroughly.
- Mix sliced pear with salt and vinegar gently.
- Slice cucumber into thin strips.
- Halve the boiled egg to place atop the dish in final assembly.
- Slice the cooled, cooked beef and chicken into fine strips for garnishing.
4- Cook Noodles:
- Boil water and immerse the buckwheat noodles, cooking for precisely 80 seconds.
- Rinse the noodles under cold water to cool them immediately after cooking.
5- Assemble the Dish:
- Lay cold noodles in a large serving bowl.
- Artistically arrange prepared sides: seasoned radish, sliced beef, chicken, cucumber, pear slices, and halved boiled egg over the noodles.
- Pour cold soup broth over the complete dish.
- Finish with black sesame seeds sprinkled for a contrasting visual and taste appeal.
Prep Time: 4 hours (includes broth cooling and garnish prep)
Cook Time: 3 hours 15 minutes
Total Time: 7 hours 15 minutes
Servings: 4
Nutritional Information (Estimated per Serving): Calories: 410; Proteins: 35g; Fats: 12g; Carbohydrates: 42g
Equipment:
- π² Medium-sized cooking pot (unidentified brand)
- π₯ Spoon for skimming and stirring (unidentified brand)
- π₯’ Chopsticks for handling ingredients (unidentified brand)
- π΄ Ladle for removing meat (unidentified brand)
- πͺ Chefβs knife and cutting board (unidentified brand)
- π₯£ Oster blender for pureeing
- π₯ Colander for draining noodles (unidentified brand)
- π½οΈ Serving bowl with decorative pattern (unidentified brand)
Cooking Tips:
- Ensure all visible foam is removed during boiling for a clear broth.
- Heed the suggested 80-second noodle cook for the best texture.
- The broth is best when thoroughly chilled, achieving a refreshing dish.
#coldnoodles #naengmyeon #koreandish #northkorean #traditionalcuisine #koreanfood
YouTube channel - yee yan: https://www.youtube.com/@aliceminc