Ttukdak Hyung's Quick Pyongyang Naengmyeon
A super simple Pyongyang naengmyeon that enhances umami by adding a pinch of beef dasida to the leftover brisket suyuk broth, topped with tangy pickled radish wraps and cucumber garnish.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you chill the broth slightly in the freezer until a thin layer of ice forms, you'll get an even more refreshing and cool Pyongyang naengmyeon.
- Straining the meat broth before pouring removes floating fat and impurities, making the soup much cleaner.
- If the mildness feels unfamiliar, you can add a little vinegar or mustard to taste.
Recommended for
- Those who want to recreate the unique broth of Pyongyang naengmyeon at home super easily.
- Those who want to use up leftover brisket suyuk meat and broth.
- Those who enjoy a cool, clean buckwheat noodle dish in summer.
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