Naengmyeon: Korean Cold Noodles (물냉면 만들기, 冷麺 レシピ)

buckwheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: wheat noodles

Zucchini noodles reduce carbs and calories while maintaining a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and offers a lighter flavor.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein while being cholesterol-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats and is more accessible.

Boil water in a large pot and cook buckwheat noodles until tender, about 5-7 minutes.

Drain noodles and rinse under cold water until chilled.

Prepare beef broth by simmering beef with garlic and green onion for 1-2 hours.

Strain broth and chill in the refrigerator.

Slice cucumber and radish into thin strips.

Boil an egg until hard, about 9-12 minutes, then cool and peel.

In a bowl, mix vinegar, mustard, sugar, and soy sauce to create a dressing.

Divide chilled noodles into serving bowls.

Pour chilled beef broth over the noodles.

Top with sliced cucumber, radish, and halved egg.

Drizzle sesame oil and garnish with kimchi and green onion.

Serve immediately with additional mustard and vinegar on the side.

Cooking Techniques

Spice Level:

Allergens