Naengmyeon From North Korea

A cold noodle dish that's surprisingly refreshing!

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"밥이 간 다음에라도 먹어야 한다."

"Even if it's a meal of just plain rice water, you should eat it." North Korean naengmyeon, also known as mul naengmyeon, is a popular cold noodle dish in North Korean cuisine. It is typically enjoyed during the hot summer months as a refreshing and cooling meal. The dish consists of long, thin noodles made from buckwheat or sweet potato starch, served in a tangy iced broth and topped with various ingredients.

The history of naengmyeon can be traced back to the northern regions of the Korean Peninsula, where the dish was originally created to withstand the region's cold climate. Over time, it evolved into a popular summertime specialty, especially in North Korea, due to its ability to provide relief from the sweltering heat.

North Korean naengmyeon is often served with a tangy and savory broth made from beef or sometimes from the broth of dongchimi, a type of Korean radish. The noodles are typically garnished with slices of radish, cucumber, boiled egg, and occasionally slices of beef or other toppings. The dish is then seasoned with mustard, vinegar, and sometimes a spicy sauce to enhance its flavor profile.

While sharing some similarities with South Korean naengmyeon, North Korean naengmyeon tends to have a milder and less spicy taste. It reflects the emphasis on the subtle and delicate flavors characteristic of North Korean cuisine.

Though North Korean naengmyeon may not be as widely known as its South Korean counterpart, it remains an integral part of North Korean culinary culture, offering a delightful and refreshing dining experience, particularly during the hot summer season.

North Korean Naengmyeon Recipe

Prep time 1 hour | Cook time 2 hours | Serves 5

Ingredients:

For the beef broth

• 1 pound beef brisket, cut into medium sized pieces

• 1/2 pound korean radish

• 1 white onion,

• 5 cloves garlic

• one big chunk of ginger

• 2 scallions

• 2 teaspoons white sugar

• 3 tablespoons soy sauce

• 1 teaspoon pepper corns

For the plated dish

• cooked and cooled Naengmyeon noodles

• 1 teaspoons sesame oil

• thinly sliced cucumber

• thinly sliced korean radish

• thinly sliced korean pear

• 1 hard boiled egg, cut in half

• ice

Instructions:

1. Prepare the broth by combining the beef all ingredients listed above and slowly simmer for 1.5-2 hours, unitl beef is tender. Strain out all solids and put in tupperware or freezer safe container. Final state of this broth should be a slushy, just a bit warmer than frozen.

2. Cook the buckwheat or sweet potato noodles according to the package instructions. Once cooked, rinse the noodles under cold water to cool them down. Transfer to a bowl with ice to ensure they are springy and fully cold.

3. Place the chilled noodles in a large bowl and top the sliced radish, cucumber, sliced beef, sliced korean pear and hard-boiled egg on top.

4. Pour the chilled broth over the noodles and toppings.

5. Drizzle a small amount of sesame oil over the top and finish with a bit of extra soy sauce if needed.

6. Add a few ice cubes to the bowl to keep the naengmyeon cold and refreshing.

Serve the North Korean naengmyeon immediately, allowing the flavors to meld together for a delicious and satisfying summer meal.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

Are you interested in more flavors from South East Asia? Check out the recipes below

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North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.

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