This dish is one of my dad’s favorite. 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. 


  • Noodles:

  • 7 ounces (200 grams) Korean buckwheat-sweet potato noodles

  • 2 cups (about 500 millilitres) beef stock

  • 1½ teaspoons rice vinegar

  • ¼ teaspoon superfine or caster sugar

  • Pinch sea salt or kosher salt

  • Salad

  • 3/4 cup (86 grams) julienned Nashi pear (or any hard pear), skin on

  • 2 tablespoons (13 grams) long juliennes cucumber, skin on

  • 2 tablespoons (13 grams) julienned red onion, soaked in ice water for 10 minutes

  • 1 tablespoon rice vinegar

  • ½ teaspoon superfine or caster sugar

  • ½ teaspoon English mustard (or Korean mustard)

  • Pinch sea salt or kosher salt

  • Garnish

  • 2 ounces (46 grams) sliced roast beef, cut into six 1½ x 3½ inch (4 x 9 cm) pieces

  • 2 hard boiled egg, halved

  • Roasted sesame seeds

  • Dried julienned seaweed


  • 1.

    For the noodles: In a medium saucepan heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved. 

  • 2.

    Stir in the salt and the vinegar. Remove from heat, pour into a freezer proof bowl and place in the freezer.

  • 3.

    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.

  • 4.

    For the salad: Mix all of the ingredients together. 

  • 5.

    To serve: Divide the noodles between two 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.

  • Note:

  • 1.

    Add crushed ice to each bowl of noodles to keep it well chilled.


Copyright, 2014, Judy Joo, All rights reserved

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