Entree: North Korea – Pyongyang – 물냉면 ➤ Mul naengmyeon (Cold buckwheat noodles served in an icy, tangy beef and radish kimchi broth with sliced cold beef and pickled garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 12 oz (340 g) naengmyeon noodles (buckwheat/sweet potato starch noodles)
- 8 cups (1.9 L) low-sodium beef broth
- 2 cups (480 ml) dongchimi liquid (radish kimchi brine), chilled
- 1 small onion, halved
- 1 bay leaf
- 1 tsp (5 g) kosher salt
- 8 oz (225 g) beef brisket or lean sirloin, trimmed (to be simmered and thinly sliced)
- 2 large eggs, hard-boiled and halved (approx. 100 g total)
- 1 small Asian pear (or Korean pear), thinly sliced (about 8 oz / 225 g)
- 1 medium cucumber, julienned (about 6 oz / 170 g)
- 1/4 cup (30 g) julienned pickled radish or mu (optional)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) coarse mustard or Korean mustard paste (serve on side)
- 2 green onions, thinly sliced (about 1 oz / 30 g)
- Ice cubes as needed to chill the broth

Instructions

1. In a medium pot combine beef broth, onion, bay leaf, and 1 tsp kosher salt. Bring to a simmer, then add the beef brisket. Poach brisket gently until just tender, about 20–30 minutes depending on thickness. Remove brisket and cool in refrigerator until firm, then slice very thinly against the grain.
2. Strain the poaching broth, discard solids, and combine the chilled strained beef broth with the dongchimi liquid in a bowl. Add rice vinegar and sugar, stir until sugar dissolves, then chill completely in refrigerator. Just before serving, add a generous handful of ice cubes to make the broth icy cold.
3. Meanwhile, cook naengmyeon noodles in a large pot of boiling water according to package instructions (usually 3–5 minutes). Drain and rinse noodles thoroughly under very cold running water until noodles are chewy and cold; drain well.
4. Divide the cold noodles among four deep bowls. Arrange sliced brisket, half a hard-boiled egg, julienned cucumber, Asian pear slices, and pickled radish on top of each portion.
5. Pour the icy broth over the noodles until just covered. Garnish with sliced green onion. Serve with coarse mustard on the side and extra vinegar if desired; mix lightly before eating.