Naengmyeon

Dive into the refreshing world of Korean Naengmyeon, a chilled buckwheat noodle dish topped with crisp cucumber, radish, and a perfectly boiled egg. Ideal for hot summer days or a light weeknight dinner.

• 100 grams buckwheat noodles
• 1 cup cold water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 hard boiled egg egg
• 50 grams cucumber
• 50 grams radish
• to taste teaspoon gochugaru (Korean red pepper flakes)

Method

1. 1

   Bring a pot of water to a boil and cook the buckwheat noodles according to package instructions, usually about 5-7 minutes.

2. 2

   Once cooked, drain the noodles and rinse them thoroughly under cold running water until they are completely cooled.

3. 3

   In a bowl, mix the cold water, soy sauce, and sesame oil to create the broth.

4. 4

   In a serving bowl, place a portion of the cold noodles and pour the broth over them.

5. 5

   Garnish with halved hard boiled egg, julienned cucumber, and radish on top.

6. 6

   Sprinkle gochugaru on top if you would like some heat, and serve immediately.