Entree: North Korea – North Korean Mountain Cuisine – 물냉면 ➤ Mul naengmyeon (Chilled buckwheat noodles in a clear iced beef and radish-brine broth served with sliced beef, crisp vegetables, and boiled egg)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 1 hr 15 min

Total 6 hrs

Ingredients

- 12 oz (340 g) naengmyeon (buckwheat) noodles
- 2 lb (900 g) beef soup bones (for broth)
- 8 oz (225 g) beef brisket or flank, cooked and thinly sliced
- 1 medium Korean radish (mu), about 1 lb (450 g); half for quick dongchimi-style brine, half for garnish (thinly sliced)
- 1 small Asian pear, about 6 oz (170 g), thinly sliced for garnish
- 1 English cucumber, about 6 oz (170 g), halved lengthwise and julienned
- 2 large eggs, hard-boiled and halved, approx. 100 g
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) Korean mustard paste or prepared hot mustard (optional)
- Ice cubes
- Green onion for garnish (optional)

Instructions

1. Make the clear beef broth: place beef soup bones in a large pot, cover with cold water, bring to a boil 5 minutes and discard that water to remove impurities. Refill pot with fresh water, add a halved onion, 2 cloves garlic, and a 2-inch (5 cm) piece of ginger; simmer gently 3–4 hours. Strain, cool, skim fat, and refrigerate until thoroughly chilled and slightly gelatinous.
2. Prepare a quick dongchimi-style radish brine: combine 2 cups (480 ml) cold water, 1/2 lb (225 g) thinly sliced Korean radish, 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) sugar, and 1 tsp (5 g) salt in a bowl; refrigerate at least 1 hour. Strain the solids and reserve 1 1/2 cups (360 ml) of the liquid to blend with the chilled beef broth.
3. Mix the chilled beef broth and the reserved dongchimi-style brine 3:1 (broth:brine) or to taste; adjust with 1 tbsp (15 ml) soy sauce and additional salt or vinegar until bright and slightly tangy. Keep the combined broth very cold; chill with ice if needed.
4. Cook the naengmyeon noodles according to package directions until just tender, usually 3–4 minutes, then rinse thoroughly under cold running water and drain. Portion noodles into four bowls.
5. Divide the thinly sliced cooked beef, julienned cucumber, sliced Asian pear, thin radish slices, and halved hard-boiled eggs among the bowls. Ladle the very cold broth over the noodles, add a few ice cubes to keep it chilled, and serve with Korean mustard paste or vinegar at the table for individual adjustment.