Korean Cold Noodles (“Naengmyeon” 물냉면)

Similarly to water kimchi, I overlooked naengmyeon or Korean cold noodles for years. Even in the summer, for whatever reason cold noodles with a bunch of fresh crunchy vegetables just wasn’t at all what I wanted to eat. Until now. The simplicity of the broth and ingredients not only make for a quick lunch, but also a healthy one. Not to mention it’s absolutely gorgeous looking if you take the time to make it so. Buckwheat noodles are a whole vibe. Check it out. 🤘🏼 Adam

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Korean Cold Noodles ("Naengmyeon" 물냉면)

Ingredients

• 4 cups Strong Beef Stock
• 1 pound Beef Shank
• 1 pound Beef Brisket “Flat”
• 1/2 cup Water Kimchi Brine, per bowl
• Crushed Ice, to taste
• Buckwheat Starch Noodles, cooked and rinsed
• Cucumber, sliced thin
• Water Kimchi Radish, sliced thin
• Water Kimchi Hot Pepper, sliced thin
• Asian Pear, sliced thin
• Hard-boiled Egg, halved

Instructions

1. Pour the beef broth into a large dutch oven, add the shank meat and brisket then bring to a simmer on medium heat. Cover and cook the meat until tender, skim any scum off the surface as it rises, for about an hour. Remove the meat, let cool slightly then slice the brisket thin. Reserve the shank meat for another use, or add it to your bowl with the brisket.
2. In a medium serving bowl, pour the kimchi brine followed by a half cup of the beef stock. Optionally, add a few shards of crushed ice. Place the noodles in the middle of the bowl, garnish with the cucumber radish, asian pear, egg and hot pepper and CRUSH!

Adam's Notes

• Naengmyeon is very versatile. You can choose to use a number of different condiments, garnish or even different starch noodles. This dish varies region by region in Korea.