Entree: South Korea – Gyeongsang – 밀양냉면 ➤ Miryang naengmyeon (Chilled buckwheat noodles served in a clear, icy beef broth topped with sliced brisket, pickled radish, cucumber, and a boiled egg)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
15 min
Additional
1 hr
Total
1 hr 30 min
Ingredients
- 12 oz (340 g) naengmyeon noodles (buckwheat or mixed wheat noodles)
- 6 cups (1.4 L) beef broth, well chilled (preferably homemade from bones and brisket)
- 8 oz (225 g) beef brisket, cooked and thinly sliced
- 2 large eggs, approx. 110 g, hard-boiled and halved
- 1/2 cup (50 g) cucumber, julienned
- 1/2 cup (60 g) Korean pickled radish (mu) or dongchimi radish, thinly sliced
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) prepared mustard (or Korean mustard sauce)
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) kosher salt or to taste
- 2 tbsp (30 ml) dongchimi brine (optional, adds tang)
- Ice cubes as needed
- 1 tsp (5 g) toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
1. If not using pre-cooked brisket, simmer 12 oz (340 g) brisket in water with 1 onion, 1 garlic clove, and 1 tsp (5 g) salt for 1–1½ hours until tender; cool and refrigerate until cold, then thinly slice.
2. Hard-boil the eggs (about 9 minutes), cool in ice water, peel, and halve.
3. Combine chilled beef broth with dongchimi brine (if using), rice vinegar, soy sauce, sugar, sesame oil, and salt; taste and adjust for a balanced lightly tangy-salty broth. Chill thoroughly in refrigerator and add ice cubes just before serving to keep very cold.
4. Cook naengmyeon noodles according to package directions (usually 3–4 minutes); drain and rinse thoroughly under cold water until noodles are icy; drain well.
5. Divide noodles among 4 bowls. Arrange sliced brisket, halved egg, julienned cucumber, and pickled radish on top.
6. Pour chilled broth over each bowl of noodles to cover; garnish with scallions and toasted sesame seeds. Serve immediately with prepared mustard on the side to add a sharp kick.
