The Recipe · No.720 · Naengmyeon

Naengmyeon, and Where to Source It

Everything depends on cold, so the broth goes into the freezer until it is slushy and half-frozen before serving, and the cooked noodles get scrubbed under cold running water to strip the surface starch, which is what makes them tight and chewy instead of soft. Serve it lukewarm and the whole dish falls flat.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook10 min
Makes2 servings
CuisineKorean
Part One
The Ingredients — and where to get them
Buckwheat noodles
Naengmyeon noodles are chewy and thin; rinse them ice-cold after boiling. The chew is the point.
8 oz
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Beef brisket
Simmered for a clean broth and sliced thin as a topping. Grass-fed brisket makes a richer stock.
1/2 lb
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Asian pear
Crisp, sweet slices that cut the tang. In-season pears are juiciest.
1/2
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Cucumber and egg
Julienned cucumber and a halved boiled egg for the classic topping. Fresh.
to taste
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Rice vinegar and mustard
Stirred into the icy broth at the table for tang and heat.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the brothSimmer the brisket with aromatics into a clean broth, season it lightly, and freeze it to a slush.
  2. Boil and shockBoil the noodles briefly, then scrub them under cold running water and ice until tight and cold.
  3. Assemble coldCoil the noodles in a bowl, pour the slushy broth around them, and top with beef, pear, cucumber, and egg.
  4. Season at the tableAdd rice vinegar and a dab of mustard to taste, and eat immediately while icy.
Part Three
The Toolkit

Stock pot · Colander · Ice bath

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