~602 cal · 52g protein · 28g carbs · 30g fat (estimated, per serving)
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Cold buckwheat noodles in clear broth with pear and egg
🇰🇵 Pyongyang
Pyongyang naengmyeon is the pride of North Korean cuisine, cold buckwheat noodles served in a clear, tart, chilled broth — a dish born to beat the summer heat but eaten year-round. The restrained, bracing broth and springy noodles have made it a symbol of Korean culinary heritage on both sides of the border.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb beef brisket (for broth)
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12 oz buckwheat naengmyeon noodles
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1/2 Korean radish (mu)
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1 cucumber
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1/2 + to taste Asian pear and Asian mustard + vinegar
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2 egg, halved
Instructions
1
Simmer the brisket (or kombu and shiitake) with aromatics for 1.5–2 hours into a clear broth; chill it very cold and skim the fat.
2
Quick-pickle the radish and cucumber in vinegar, sugar, and salt.
3
Boil the buckwheat noodles briefly, then rinse under cold water until icy and springy.
4
Coil the noodles into chilled bowls and pour over the ice-cold broth (add a few ice cubes).
5
Top with radish, cucumber, pear, egg (or extra radish), and mustard-vinegar to taste.
Pyongyang tradition.
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🌏 While it simmers — know your destination
📍
Pyongyang. The home of cold naengmyeon buckwheat noodles.
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North Korea. Home of cold buckwheat noodles and hearty northern fare.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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