Pyongyang-style cold buckwheat noodles served in a clear chilled broth with dongchimi brine.
Pyongyang raengmyeon is closely associated with the cuisine of Pyongyang and the northern Korean peninsula. Its defining qualities are delicate buckwheat noodles and a restrained, cold broth rather than a heavily spicy sauce.
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- Prep
- 30 minutes plus chilling
- Cook
- 40 minutes
- Serves
- 4
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Mix chilled beef broth and dongchimi brine. Season lightly with vinegar, optional sugar and salt, then keep very cold.
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Prepare cucumber, pear, beef and eggs before cooking the noodles.
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Cook the buckwheat noodles according to their package timing, then rinse repeatedly under very cold water until the surface starch is removed.
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Drain thoroughly and divide among chilled bowls.
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Pour over the cold broth and arrange beef, cucumber, pear and egg on top. Serve immediately.
Chef’s notes
The broth should taste clean and subtle. Rinsing the noodles very well is essential for their springy texture.
Substitutions
If dongchimi is unavailable, use a mild radish-water kimchi brine. Do not replace it with heavily spiced cabbage-kimchi liquid if you want a Pyongyang-style profile.
Serve with
Sliced cucumber, pear, egg and beef
Storage
Keep broth refrigerated for up to 2 days. Cook noodles only when ready to serve.
Allergens
Buckwheat is naturally gluten-free, but many commercial naengmyeon noodles also contain wheat. Check the label.
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