Ttukdak Hyung's Pyeongyang Naengmyeon

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 🍳

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.

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.