Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 12 hrs

Total 14 hrs 30 min

Ingredients

- 12 oz (340 g) buckwheat naengmyeon noodles
- 2 lb (900 g) beef brisket, bone removed, for broth and thin slicing
- 10 cups (2.4 L) water
- 1 lb (450 g) Korean radish (mu/daikon), halved
- 1 medium onion, halved, approx. 8 oz (225 g)
- 6 cloves garlic, crushed
- 1 piece kombu (kelp), 4 in (10 cm) (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) rice vinegar, plus extra for serving
- 1 small Korean pear, thinly sliced, approx. 8 oz (225 g)
- 1 small cucumber, julienned, approx. 4 oz (115 g)
- 2 large eggs, boiled and halved, approx. 3.5 oz (100 g) total
- 8 oz (225 g) of the cooked brisket, thinly sliced for garnish (from the cooked brisket)
- Ice as needed to chill broth
- 1 tsp (5 g) Korean hot mustard or mustard sauce, for serving

Instructions

1. Rinse brisket and place in a large pot with 10 cups (2.4 L) water, halved radish, onion, garlic, and kombu if using. Bring to a boil, skim foam, then reduce to a gentle simmer. Cook until brisket is very tender, about 1.5–2 hours.
2. Remove brisket from pot. Strain the broth through a fine-mesh sieve into a container and discard solids. Season the warm broth with 1 tsp salt and 1 tsp sugar, then stir in 1 tbsp rice vinegar. Chill the broth thoroughly in the refrigerator until icy; for best clarity chill overnight and remove any solidified fat before serving.
3. While broth chills, cool the brisket, then thinly slice about 8 oz (225 g) for serving. Keep slices chilled.
4. Prepare noodles according to package instructions (usually a quick 2–3 minute boil). Rinse immediately in cold water, then in ice water until the noodles are chewy and cold. Drain well.
5. To assemble, divide chilled noodles among 4 bowls. Top each with sliced brisket, julienned cucumber, sliced Korean pear, and half a boiled egg. Pour icy chilled broth over the noodles until just covered. Add a few ice cubes if desired.
6. Serve with small amounts of Korean mustard and additional vinegar at the table so diners can season to taste. Stir gently and enjoy the contrast of cold, savory broth and crisp garnishes.