Korean · Lunch
Cold Buckwheat Noodle Soup
Chilled naengmyeon-style dish built on chewy buckwheat noodles in a tangy, icy beef broth sharpened with rice vinegar and mustard. Thinly sliced poached beef brisket, julienned cucumber, and a boiled egg half sit on top, finished with sesame seeds and a smear of gochugaru for a cold, savoury-sour bite.
$6
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
418Calories
28.8gProtein
10.6gFat
49.2gCarbs
7.6gSugar
4.4gFiber
1087mgSodium
165.6mgChol
3.5gSat Fat
680mgPotassium
72mgCalcium
3.8mgIron
1.9mcgVitamin B12
7.2mgVitamin C
low-calorie
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Trim the beef brisket of excess surface fat and place it in a small saucepan with the garlic clove, covering with water by 2 inches.
2
Poach
Bring to a boil over high heat, then reduce to low and simmer for 35 minutes until the brisket is fork-tender and no longer pink at the center.
3
Cool
Lift the brisket onto a plate and let it cool for 15 minutes at room temperature, then slice it thinly against the grain.
4
Chill
Stir the beef stock, rice vinegar, soy sauce, and sugar together in a bowl, then refrigerate for 2 hours until fully cold.
5
Boil
Bring a pot of water to a boil over high heat and cook the buckwheat noodles for 3 minutes until translucent and tender.
6
Rinse
Drain the noodles into a colander and rinse under cold running water, rubbing them gently until the water runs clear.
7
Build
Coil the noodles into a chilled serving bowl, pour the cold broth around them, and add the ice cubes.
8
Plate
Arrange the sliced brisket, julienned cucumber, egg half, and pear slices on top. Scatter the sesame seeds and gochugaru, and serve the mustard alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g beef brisket
- 5 oz140g dry buckwheat noodles
- 2 cup480ml beef stock, chilled
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 11 cucumber
- 11 boiled egg
- 4 slices4 slices Asian pear or daikon (optional)
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp Dijon-style Korean mustard
- 2 clove2 clove garlic, for poaching liquid
- 44 ice cubes, to chill the broth
