Naengmyeon (Cold Noodle Soup)
Ingredients
- 8 oz Korean buckwheat noodles (naengmyeon)
- 4 cups cold beef broth (dongchimi or store-bought)
- 4 oz cooked beef brisket, thinly sliced
- 2 hard-boiled eggs, halved
- 1/2 cucumber, julienned
- 1/4 Korean pear, julienned (optional)
- 2 oz pickled radish, sliced
- 1 tbsp white vinegar
- 1 tsp Korean mustard paste
- Sesame seeds for garnish
Contains: eggs, gluten, sesame, mustard
How it starts
- 1
Prepare the toppings by thinly slicing the cooked beef brisket, julienning the cucumber and Korean pear, slicing the pickled radish, and halving the hard-boiled eggs.
- 2
Cook the Korean buckwheat noodles in a large pot of boiling water according to the package directions, typically for 3-5 minutes.
+ 5 more steps in the app
Cook Naengmyeon (Cold Noodle Soup) hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
