Recipe: Neng-Myun(Cold Noodle냉면)

Naeng-Myun is winter seasonal delicacy from the northern area of Korea. Prepared by pouring iced soup stock over cooled off cold buckwheat noodle (sari) with garnishes, Naeng Myun is known for its refreshing taste.Among many different Naeng Myun recipes, ones from Pyeongyang and Hamheung were the most popular and still are. Nowadays, Naeng Myun is all-around season popular noodle dish. 

One of old-written record mentioning Naeng Myun can be found in ‘Dongguk Sesigi’ (1849, late Chosun Dynasty):

“ As a seasonal food in winter, buckwheat noodle added with radish Kimchi and cabbage Kimchi, also with pork laid on top, is called Naeng Myun. Among its kind, Pyeongyang naeng myun made in Pyeongan province has particularly excellent taste.”

Because Naeng Myun's taste comes from the soup stock, it takes time and effort! 

Recipe (Ingredients)

 

12 oz chunk of beef meat for stock, ¼ of Chinese radish (daikon), Neng-Myun noodle (buck wheat noodle)  for 4, 2 whole green onions, 4 garlic cloves,  a chunk of ginger (about a thumb size), ¼ of daikon, half onion, 2 eggs, 1 Tsp of finely ground red pepper, salt, vinegar, sugar, yellow wasabi(Gyeu–Ja), ½ cucumber, Asian pear

Direction

Soup Base

Leave meat in water for 30 minutes, letting excessive blood out.

On high heat placed meat in the pot with 10 cups of water.

When it starts to boil, reduce from high to medium heat for about an hour.

Take out fat and foam on the surface of soup while boiling.
Add whole green onion, ½ onion, ginger, and 4 cloves of garlic. Boil for 20 more minutes.

Take out meat, and slice into flat pieces.  Save it for topping.  

Take out vegetables.

Soup Base Seasoning (choose one)

1) Add soy sauce and salt into the soup. (Ratio 5 soy sauce: 1salt).

2) The best way is to add Dongchimi (Water Kimchi). Add 2 cups of Dongchimi water and add salt, if desired.

3) Grind garlic, half chilly pepper, cucumber, onion, daikon, Pear separately and mix. 
Add the mixture into the soup base and add salt if desired.  Put the soup base into the refrigerator and cool it. 

 

Making Ko-myung (tops)

Cut daikon into 2 inch X 1 inch size pieces.  Sprinkle salt, and leave it for a while. Squeeze water out, and add finely ground red pepper.  Use your hand to mix them well. Add a little bit of sugar and vinegar.

Cut cucumber into thin strips. Add salt and leave it for a while.  Squeeze water out.

Cut pear into thin piece. Boil an egg and cut it half. 

Noodle

Boil water in a big pot, and add Neng-Myun noodle (buck wheat). Separate noodle chunks before boiling them.  In about a minute, take out one string and if it is chewy, turn off the heat and wash under cold water.

 

Serve

In a big bowl, place noodle, and add meat slices, daikon mixture, cucumber, pear piece, and half of a boiled egg. Pour cold soup base over it until noodle is 2/3 covered with soup.

Serve with vinegar and yellow wasabi, not green wasabi. (We call Gyeu-Ja) 

Alternatives: There are instant Neng-myun packages in a Korean market.  It is certainly easier…