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morsels45 said

Naengmyeon

Chewy buckwheat noodles in icy broth. Strange in winter, essential in August.

Naengmyeon
Photo: wjlee4284, CC BY 2.5, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make naengmyeon

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Mul naengmyeon, in icy broth

40 minutes · serves 2 · Medium

What you need

  • 2 portions buckwheat naengmyeon noodles
  • 1L beef stock, well skimmed
  • 150ml dongchimi radish water if you have it
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 cucumber, shredded
  • 2 boiled eggs
  • Sliced cold beef brisket
  • Korean mustard

What you do

  1. 1Chill the broth until it is nearly freezing — a few ice crystals in it is correct, not a fault.
  2. 2Season it with vinegar, sugar and salt. It should taste sharper than seems sensible; the noodles are bland and they take it up.
  3. 3Boil the noodles for the time on the packet and no longer, then rinse them under cold running water and keep rubbing them until they squeak.
  4. 4Coil into bowls, pour the icy broth over, and lay the cucumber, egg and beef on top.
  5. 5Mustard and more vinegar at the table, stirred in to taste.

Bibim naengmyeon, no broth

30 minutes · serves 2 · Easy

What you need

  • Noodles
  • 3 tbsp gochujang
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • Sesame oil
  • Cucumber, pear, egg

What you do

  1. 1Mix the sauce and chill it.
  2. 2Boil, rinse and squeak the noodles the same way.
  3. 3Tossed with the sauce rather than swimming, with pear for sweetness.