Main ingredients 🥩
Pyeongyang naengmyeon noodlesCucumberPickled radish wrapsBeef brisket
Ttukdak Hyung's Pyeongyang Naengmyeon
A luxurious Pyeongyang naengmyeon served with refreshingly chilled, savory beef brisket broth leftover from making eobokjaengban, topped with refreshingly sour pickled cucumbers and boiled beef slices.
🙋 Recommended for
- ⭐ True naengmyeon enthusiasts who are completely captivated by the subtle yet deeply addictive charm of authentic Northern-style Pyeongyang naengmyeon.
- ⭐ Those who want to perfectly upcycle the leftover luxurious beef broth from making eobokjaengban or boiled beef hot pot, without wasting a single drop.
- ⭐ Those looking for an unusual noodle dish with a savory and rich meat broth base that will blow away the summer heat, like galbitang.
Ingredients needed 🛒1 servings
- 1 serving of store-bought Pyeongyang naengmyeon noodles
- Cucumber
- Appropriate amount of pickled radish wrap brine
- A few store-bought pickled radish wraps
- Pieces of boiled beef brisket with hardened fat meticulously trimmed
- Chilled beef brisket broth, prepared and stored in the refrigerator
- Large amount of ice water for rinsing the noodles
Recipe 🍳
- Place a fresh cucumber on a cutting board, julienne it very thinly and evenly, then pour enough sweet and sour store-bought pickled radish wrap brine over it to soak and pickle for more than half a day until moist.
- Boil plenty of water in a large pot and cook the store-bought Pyeongyang naengmyeon buckwheat noodles until chewy and soft, according to the timing.
- As soon as the boiled noodles are drained with a sieve, put them in a bowl full of cold ice water and rinse them vigorously with your hands multiple times to thoroughly remove the slippery starch from the surface.
- Squeeze out the remaining water from the thoroughly rinsed buckwheat noodles with both hands, then neatly arrange them in a tight coil in the center of the naengmyeon bowl.
- Top the mound of noodles with the prepared lean boiled beef brisket slices for garnish, then neatly stack the crisp, sour pickled cucumbers and sweet and sour pickled radish wraps on top.
- Finally, carefully pour the deep, rich, luxurious beef brisket broth, chilled to the point of making your teeth ache by keeping it in the back of the refrigerator, along the sides of the bowl until it is full, completing the dish.
- Julienne the cucumber and pickle it in pickled radish wrap brine until sour, then boil the buckwheat noodles until chewy, rinse them thoroughly in ice water, and squeeze out the water.
- Arrange the noodles in a neat coil in the center of the naengmyeon bowl, then top with the tender boiled beef brisket with fat removed, pickled cucumber, and pickled radish wraps.
- Pour in the savory and deep-flavored beef brisket broth, prepared in advance and kept cold, to finish with a refreshing touch.
Cooking tips 💡
- If you don't have time to pickle the cucumber for more than half a day as recommended, you can quickly pickle it by pouring pickled radish wrap brine over the julienned cucumber and microwaving it for a few seconds to soften it and make it crisp.
- To achieve the unique, subtle yet intensely rich and clean beef flavor characteristic of Pyeongyang naengmyeon, meticulously trim off all hardened fat from the brisket before garnishing, using scissors or a knife, and use mainly the lean meat for a refined taste.
- Because the broth you make yourself is so rich, you can achieve the same deep, lingering beef essence, clear yet rich like galbitang, that Pyeongyang naengmyeon enthusiasts praise in restaurants like Eulmildae or Uraok, right in your own home.
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