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Meat, East Asian

Beef naengmyeon

Beef naengmyeon is a Korean cold noodle dish served in icy beef broth, for 4 people, in about an hour, medium difficulty, for €3.20 per person. The key to success is a well seasoned broth that's truly ice cold, and noodles rinsed in cold water to stay firm and springy.

It's hot tonight, so let's make naengmyeon, Korean cold noodles in an icy beef broth with egg, cucumber and crisp pear.

Beef naengmyeon
Total time
1 h
Difficulty
Medium
Cost per person
€3.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Naengmyeon is the dish you make when it's too hot to stand over a stove for long. Buckwheat noodles, firm and springy, float in an icy beef broth that's slightly tangy and salty. Cucumber and pear add crisp freshness, the hard boiled egg rounds things out, and a touch of mustard wakes up every bite.

This is a dish for a relaxed Sunday or a weeknight where you remembered to cook the beef the day before, not really something to throw together last minute. It tends to win over adults and curious teens, since the cold broth and sharp mustard ask for an adventurous palate. It's a great choice for a dinner with friends on a sweltering night.

The ingredients

4 people

Pantry

  • Buckwheat noodles or rice vermicelli 300 g
  • Rice vinegar 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Hot mustard 1 tsp
  • Sesame oil 1 tsp
  • Saltoften in the pantry 1 tsp

Butcher

  • Beef stew meat 400 g

Dairy

  • Eggs 4

Fruits and vegetables

  • Cucumber 1
  • Pear 1

Allergens Gluten, Eggs, Soy, Sesame

The step by step recipe

  1. Simmer the beef in two liters of water for one hour, then remove it and let it cool to lukewarm.

    Do this the day before, the broth cools down calmly in the fridge.

  2. Strain the broth, skim off the fat, season with the salt, soy sauce, vinegar and sugar, then chill it until icy.

    The broth should taste quite bold, since the cold dulls the flavors.

  3. Hard boil the eggs for ten minutes, cool them and cut them in half. 10 min

    Drop them into ice water so they peel easily.

  4. Cook the noodles according to the package, rinse them thoroughly under cold water and drain well. 5 min

    Rub the noodles under the water to remove the starch, they turn firm and springy.

  5. Arrange the noodles in bowls, add the sliced beef, egg, cucumber and pear cut into sticks, then pour over the icy broth with a little mustard.

    A dab of mustard and a splash of vinegar at the table wakes up the whole bowl.

Our tips to get it right

  • Skim the broth cold, once it's been in the fridge, the fat rises to the top and lifts off in one clean layer.
  • Slice the beef very thin, against the grain, so it stays tender even cold.
  • Prep every component ahead of time and assemble the bowls only right before serving, the broth loses its chill fast.

The variations

  • Swap the beef for poached chicken, the broth will taste milder, so season it a bit more boldly.
  • For a vegetarian version, use a strong vegetable broth seasoned with soy sauce and vinegar, and replace the beef with sliced firm tofu.
  • To save time, use leftover pot roast or premade beef broth, cutting out an hour of simmering.

What to serve it with

  • Tangy kimchi
  • Chilled barley tea
  • Steamed Korean dumplings

Storage

The broth keeps for 2 to 3 days in the fridge in a sealed container, and cooked noodles also keep for 2 days but lose some of their firmness. Don't freeze the assembled dish, since the cucumber and pear would release water as they thaw. Always serve it cold, this dish isn't meant to be reheated.

Questions about this dish

Can you use rice noodles instead of buckwheat noodles?

Yes, that's actually one of the two options built into the recipe. Rice vermicelli is milder and less springy than buckwheat, but it soaks up the cold broth nicely.

Can you make beef naengmyeon ahead of time?

Yes, cook the beef and broth the day before so they have time to chill and develop flavor. Cook the noodles and cut the vegetables only right before serving to keep their texture.

Why does the broth need to go in the freezer before serving?

Thirty minutes in the freezer lets the broth form tiny ice crystals, which is the signature touch of naengmyeon. It also boosts that cold, refreshing feeling with every spoonful.

What does the mustard add to this dish?

A small amount of strong mustard stirred in at the table wakes up the icy broth, which can taste a bit flat once very cold. A splash of extra vinegar sharpens that effect even more.

How long does it take to make a bowl of beef naengmyeon?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bowl of beef naengmyeon?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bowl of beef naengmyeon cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy, sesame. Always check the labels of the products you buy.

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