Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 12 hrs

Total 14 hrs 30 min

Ingredients

12 oz (340 g) buckwheat naengmyeon noodles (estimated edible portion: 340 g)
2 lb (900 g) boneless beef brisket, for broth and thin slicing
10 cups (2.4 L) water
1 lb (450 g) Korean radish (mu/daikon), halved (estimated edible portion: 450 g)
1 medium onion, halved, approx. 8 oz (225 g)
6 cloves garlic, crushed
1 piece kombu (kelp), 4 in (10 cm) (optional)
1 tsp (5 g) kosher salt, plus more to taste
1 tsp (4 g) granulated sugar
1 tbsp (15 ml) rice vinegar, plus extra for serving
1 small Korean pear, thinly sliced, approx. 8 oz (225 g) (estimated edible portion: 225 g)
1 small cucumber, julienned, approx. 4 oz (115 g)
2 large eggs, boiled and halved, approx. 3.5 oz (100 g) total
8 oz (225 g) cooked brisket, thinly sliced for garnish (from the cooked brisket) (estimated edible portion: 225 g)
Ice as needed to chill the broth
1 tsp (5 g) Korean hot mustard, selected example, or mustard sauce, for serving

Instructions

1. Rinse the brisket and place it in a large pot with the water, halved radish, onion, garlic, and kombu if using. Bring to a boil and skim off any foam. Reduce to a gentle simmer and cook until the brisket is very tender, about 1½–2 hours.
2. Remove the brisket from the pot. Strain the broth through a fine-mesh sieve into a container and discard the solids. While the broth is warm, stir in the salt, sugar, and rice vinegar. Chill thoroughly in the refrigerator until icy. For the clearest broth, chill it overnight and remove any solidified fat before serving.
3. Cool the brisket, then thinly slice about 8 oz (225 g) for the garnish. Keep the slices chilled.
4. Prepare the noodles according to the package instructions. Rinse them immediately in cold water, then rinse in ice water until cold and chewy. Drain well.
5. Divide the chilled noodles among four bowls. Top each portion with sliced brisket, julienned cucumber, sliced Korean pear, and half a boiled egg. Pour the icy broth over the noodles until just covered. Add a few ice cubes if desired.
6. Serve with Korean hot mustard and additional rice vinegar at the table so diners can season to taste. Stir gently before eating.