Pyongyang RaengmyonCold Buckwheat Noodles

Name: Pyongyang Raengmyon (Cold Buckwheat Noodles)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: North Korea
Ingredients: 400 g Buckwheat Noodles; 1200 ml Beef Stock; 400 ml Dongchimi Brine; 6 g Salt; 150 g Cucumber (julienned); 200 g Korean Pear (julienned); 2 pcs Egg (hard-boiled and halved); 25 ml Rice Vinegar; 20 g Mustard

A classic bowl of chilled buckwheat noodles served in a clean, lightly tangy broth. Crisp cucumber, sweet Korean pear, and a hard-boiled egg keep the dish refreshing and delicate, as is typical of northern-style cold noodle service.

Prep

25m

Cook

25m

Serves

Estimated

Nutrition

Per serving

461kcal

Calories

20g

Protein

Fat

84g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Noodles

400g
Buckwheat Noodles

Broth

1.2l
Beef Stock
400ml
Dongchimi Brine
6g
Salt

Garnish

150g
Cucumber (julienned)
200g
Korean Pear (julienned)
2pcs
Egg (hard-boiled and halved)

Serving

25ml
Rice Vinegar
20g
Mustard

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Bring the beef stock to a gentle simmer over medium heat. Stir in the dongchimi brine and salt, then remove from the heat and chill the broth until very cold.
02
Cook the buckwheat noodles in boiling water at 100°C (212°F) until tender but springy. Rinse them several times under cold running water and drain well.
03
Prepare the cucumber, Korean pear, and eggs.
04
Divide the buckwheat noodles among chilled bowls and pour over the cold broth. Top with the cucumber, Korean pear, and eggs.
05
Serve the mustard and rice vinegar on the side so each person can season the noodles to taste.

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