Naengmyun - Buckwheat Noodles - 냉면  

Naeng-myun
Buckwheat Noodles
냉면

 

Naeng myun literally means cold noodles and it is one of Koreans favorite dishes during the summer. It consists of thin noodles typically made from arrowroot or buckwheat flour, and is served in a large bowl with a tangy iced broth. It is garnished with sliced beef or pork, a boiled half egg, slices of Asian pear, and sliced cucumber, sprinkled with chopped scallions and sesame seeds.

Two main varieties of naeng myuns exists: mul naeng myun and bibim naeng myun. The former variety is served as a cold soup with the noodles contained in broth (usually beef). The latter variety is served as more of a salad in a spicy dressing made primarily from gochujang which is red chili pepper paste. Although these are the two major variations of this dish, several others do exist, typically varying either in the composition of the broth, meat or vegetables. Also, traditionally, the broth for naeng myun is made with about ⅓ beef broth, ⅓ chicken broth, and ⅓ kimchi brine. But because few people have easy access to all three components, most Koreans use just beef broth or chicken broth.

Since naeng myun is a cold dish as indicated by its name, you would think that it is popular mainly during the summer, but many people enjoy it during the winter as well. There are many restaurants that specialize only in this dish so be sure to try the mild mul naeng myun before sampling the spicier bibim naeng myun.

Recipe Ingredients
  • 1 package of buckwheat noodles
  • 1 carton of chicken or beef broth
  • Vinegar (brown preferred but white vinegar can be used as a substitute)
  • 1 cucumber, peeled, deseeded, and thinly sliced
  • 1 Asian pear, peeled and thinly sliced
  • Soft boiled egg - one for each person
  • Sea salt
Cooking Directions
  1. Pour chicken or beef broth into a large bowl. Add 2 tbsp of vinegar, stir gently, and taste. If you prefer more of a tang flavor to your broth, add more vinegar to meet taste. Additionally, add a small amount of sea salt to meet taste.
  2. If you have at least an hour before mealtime, put this bowl of broth in the refrigerator to chill. If you don't have the time to chill the broth in the refrigerator for an hour before serving, place a few ice cubes in each person's bowl to chill while eating.
  3. Peel cucumber and deseed with a spoon. Then slice into thin strips about 2 inches long. Peel pear and also thinnly slice into julienne pieces.
  4. Put buckwheat noodles into a large pot of boiling water and cook for 3-4 minutes. They should be taken out as soon as they are al dente (chewy and not too soft). At this point, put noodles in a large colander and rinse 2 to 3 times with cold water. Allow noodles to rest in the colander for a few minutes or until excess water has been drained.
  5. To serve, place a large handful of noodles in a large eating bowl. Add a small bunch of cucumber strips, a few pear slices, and one soft boiled egg (cut in half right before serving) to the bowl. Then use a ladle to add a generous amount of cold and tangy broth to the bowl, enough to cover about 75 percent of the ingredients.
  6. Right before eating, feel free to use scissors to cut the noodles a few times to allow for more convenient mouthfuls.
  7. Also, traditional mool naeng myun comes with a few strips of beef, so if you don't eat beef, be sure to mention this when you order it at a restaurant.
Featured Items: Click & Shop
 

< Back to Main Dish

Share & Enjoy
Print Friendly
 
You May Also Like
  Bibim Naeng Myun
Spicy Buckwheat Noodles
비빔냉면
  Jangban Guksu
Spicy Buckwheat Noodles
쟁반국수
  Japchae
Vermicelli Noodles
잡채
  Jjolmyun
Spicy Chewy Noodles
쫄면
Sponsored Ad
Recommended Restaurants
New York

New Jersey

Meat & Poultry
Bossam
Buldak
Bulgogi
Chadol Baki
Daeji Bulgogi
Daeji Galbi
Dak Galbi
Donkatsu
Galbi
Galbijim
Jaeyook Bokum
Jokbal
Samgyupsal
Soondae
Tangsuyuk
 
Soup & Stew
Al Chigae
Bookuhguk
Budae Chigae
Dakdoritang
Dwenjang Chigae
Galbitang
Gamjatang
Gomtang
Gopchang Jeongol
Haejangguk
Haemultang
Jogaetang
Kimchi Chigae
Koatgaetang
Kongnamulguk
Maeuntang
Mandooguk
Miyeokguk
Odeng Guk
Samgyetang
Shabu-Shabu
Sollongtang
Soondaeguk
Soondooboo Chigae
Tteokguk
Yookgaejang
 
Rice
Albop
Bibimbop
Chajangbop
Gimbop
Hweh Dupbop
Japchaebop
Japtangbop
Juk
Kimchi Bokumbop
Nurungjibop
Ojinguh Dupbop
Omurice
Saewoo Bokumbop
Yakbop
Yubu Chobop
 
Noodle
Bibim Guksu
Bibim Naeng Myun
Chajang Myun
Champong
Dongchimi Guksu
Jangban Guksu
Japchae
Jjolmyun
Kalguksu
Kong Guksu
Mak Guksu
Naeng Myun
Shin Ramyun
Sujebi
Udon
 
Seafood
Gaejang
Hweh
Jang Uh Gui
Nakji Bokum
Ojinguh Bokum
 
Appetizer
Bindaetteok
Dakdongjib
Dooboo Kimchi
Gaeranjim
Gopchang
Jeepo
Kangpoong Saewoo
Mandoo
Ojinguh
Ojinguh Tigim
Pajeon
Soondae Bokum
Tteokbokki
Yang Jang Pi
Yangnyeom Tongdak
 
Staple
Chojang
Dashida
Dwenjang
Gochugaru
Gochujang
Kimchi
Kkakdugi
Oisobagi
Ssam
Ssamjang
 
Snack & Dessert
Choco Pie
Hoppang
Hotteok
Patbingsu
Pepero
Saewookkang
Shikhae
Tteok
Yangparing
Yakuruto
 
Alcohol
Insamju
Makkoli
Mekju
Podoju
Soju
 
Kitchen / Cookware
Bopsot
Ddukbaegi
Dolsot
Dolsot Pan
Jeotgarak
Jungi Grill