Refreshing Korean cold noodles made with buckwheat and potato starch served over chilled broth, perfect for hot summer days.
Noodles and Toppings
- 400 g dried Korean buckwheat noodles (naengmyeon)
- 1 small cucumber, julliened
- 2 hard-boiled eggs, halved
- toasted sesame seeds, to garnish
- 8 cups water
- 400 g beef brisket
- 1 small onion, peeled
- 2 stalks green onion, white sections only
- 1 tsp whole black peppercorns
- 1/4 cup apple cider vinegar
- 2 tbsp Korean or nashi pear juice (strained from grated pear)
- 3 tbsp caster sugar
- 1 tsp sea salt
- 1/2 tsp yellow mustard powder
- 1/2 large Korean radish
- 1/3 cup sea salt
- 5 cloves garlic , peeled
- 1 small ginger root, peeled and sliced
- 1/2 green onions, cut into thirds
- 1/2 Korean pear or nashi pear, cored and sliced
- 4 cups of water
- Peel the radish and cut it into small chunks or thin slices. Rinse the radish in cold water and drain.
- In a large mixing bowl, mix the salt and water together until the salt is fully dissolved.
- Add the radish, garlic, ginger, green onions, and pear slices to the saltwater mixture. Mix everything together until the vegetables are coated with the saltwater.
- Transfer the mixture to sterilized quart-sized jars, leaving about 1-inch of space at the top of each jar.
- Pour the remaining saltwater brine into the jars until the vegetables are fully submerged. Cover the jars with cheesecloth or a clean kitchen towel and secure with kitchen twine.
- Place the jars in a cool, dark place for about 2-3 days to ferment. You can taste the dongchimi brine after a day or two to check if it has reached your desired level of sourness.
- Once the dongchimi brine is fermented to your liking, transfer it to the refrigerator to stop the fermentation process. The dongchimi brine can be kept in the refrigerator for up to several months.
- Soak the beef brisket in water for 20 minutes this will draw out the blood, then drain and add to a pot with 8 cups of fresh water, onion, green onion, and black pepper.
- Bring to a boil, skim off any scum, reduce heat, and simmer for 1 hour until the brisket is tender.
- Strain the broth and let it cool for 30 minutes.
- Combine the beef broth with dongchimi brine, vinegar, pear juice, sugar, salt, and mustard powder in a container. Freeze for 3-4 hours or overnight.
- Cook the noodles according to the package instructions. Rinse under cold water to cool them down, drain quickly, and portion them for serving.
- Pour the chilled broth over the noodles and pickled cucumber and egg.
- Serve immediately.