Ttukdak Hyung's Quick Pyongyang Naengmyeon

Name: Ttukdak Hyung's Quick Pyongyang Naengmyeon
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: a little finely julienned cucumber; store-bought ssam-mu juice, as needed; 1 serving cooked buckwheat noodles; a few slices of ssam-mu; a little egg garnish (jidan); a pinch of beef dasida; some leftover brisket suyuk broth and meat

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.

20 min Difficulty Easy Noodles & bunsik

Main ingredients

cucumber ssam-mu buckwheat noodles egg beef dasida

Ingredients needed

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cucumber ssam-mu buckwheat noodles egg beef dasida

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1 servings

a little finely julienned cucumber
store-bought ssam-mu juice, as needed
1 serving cooked buckwheat noodles
a few slices of ssam-mu
a little egg garnish (jidan)
a pinch of beef dasida
some leftover brisket suyuk broth and meat

Recipe

Thinly julienne the cucumber and soak it in store-bought ssam-mu juice to pickle it tangy.
Cook the buckwheat noodles in boiling water until done, then rinse vigorously in cold water to remove starch, and drain completely.
Add a pinch of beef dasida to the leftover brisket suyuk broth to create the subtle, umami-rich broth characteristic of Pyongyang naengmyeon.
Neatly arrange the cooked noodles in a bowl, then top with lightly squeezed ssam-mu and pickled cucumber.
Garnish with egg garnish (jidan) and thinly sliced brisket suyuk.
Strain the prepared umami broth through a fine sieve to remove impurities, then carefully pour it along the edge of the bowl to finish.

Pickle julienned cucumber in ssam-mu juice; cook noodles and rinse in cold water, then drain.
Mix a pinch of beef dasida into leftover brisket broth to make a subtle naengmyeon broth.
Top noodles with ssam-mu, cucumber, egg garnish, and meat, then pour the strained clear broth over everything.

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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