Pyongyang Cold Noodles
Introduction to Pyongyang Cold Noodles
Ngaengmyeon, or more commonly known as Pyongyang Cold Noodles, is a traditional Korean dish originating from the northern part of Korea, specifically from the city of Pyongyang. Known for its refreshing taste and unique texture, this dish holds a special place in Korean culinary history. Ngaengmyeon has been savored during the hot summer months but is also enjoyed year-round for its crisp and cool nature that serves as a palate cleanser.
Ngaengmyeon became particularly popular after the Korean War when refugees from the north brought the recipe to the south. The dish is not only a symbol of culinary art in Korea but also of the resilience and unity of the Korean people. Traditionally, it consists of thin and chewy noodles made from buckwheat or sweet potato starch and served in a cold, tangy broth with slices of cucumber, pear, radish, and boiled egg as toppings.
Ingredients
- Buckwheat noodles (600 grams)
- Beef brisket (300 grams)
- Pear (1 large, Asian pear preferred)
- Cucumber (1 medium-sized)
- Radish (Korean radish or daikon, 1 small)
- Egg (2)
- Vinegar (2 tablespoons)
- Sugar (1 tablespoon)
- Soy sauce (2 tablespoons)
- Garlic (3 cloves, minced)
- Sesame oil (1 teaspoon)
- Kimchi for garnishing (optional)
- Chili paste (gochujang, 1 tablespoon)
- Apple cider vinegar (1 tablespoon)
- Salt (to taste)
- Ice cubes (for serving)
Preparation Steps
Prepare the Broth
To begin, it's essential to make a hearty broth that will serve as the base for your ngaengmyeon. Start by placing the beef brisket in a large pot and cover with water. Season with salt and bring to a boil, then reduce the heat and simmer for about 1.5 hours or until the beef is tender. During this time, skim off any fat or impurities floating on the surface.
Once the beef brisket is cooked, remove it from the pot and set it aside. Allow the broth to cool completely. For added flavor and authenticity, add garlic, soy sauce, and a touch of sesame oil.
Once cooled, strain the broth and place it in the refrigerator to chill it thoroughly. If you wish, add a bit of vinegar and sugar to the broth for a slightly sweet and tangy flavor.
Cook the Noodles
In a large pot of boiling water, cook the buckwheat noodles according to package instructions. This usually requires 3-5 minutes, depending on the brand. It's crucial to keep an eye on the noodles to prevent them from becoming too soft as you want a chewy texture.
Once cooked, rinse the noodles under cold water to stop the cooking process and remove any excess starch. Drain them thoroughly.
Prepare the Toppings
While the broth chills and the noodles cook, prepare your toppings. Thinly slice the cucumber and radish, and cut the pear into matchstick-sized pieces. These will add a refreshing crunch to your dish.
Boil the eggs to your preferred level of doneness (usually hard-boiled) then peel and slice them in half. If desired, you can also thinly slice the boiled beef brisket set earlier.
Assembling Pyongyang Cold Noodles
- In a shallow bowl, arrange the cooled buckwheat noodles into a neat mound.
- Ladle the chilled beef broth over the noodles until they are just covered.
- Add a few ice cubes to keep the dish refreshingly cold.
- Neatly arrange the sliced cucumber, pear, radish, and beef brisket around the edges of the bowl.
- Place half of a boiled egg on top for a pop of color and additional richness.
- For a spicy kick, add a spoonful of chili paste to the side of the bowl.
Tips for Enjoying Pyongyang Cold Noodles
When eating Pyongyang Cold Noodles, you may wish to add more vinegar or mustard for extra zest. Some people enjoy the heat, so do not hesitate to incorporate more chili paste at your discretion. For a more filling dish, serve alongside some traditional kimchi and other Korean side dishes. Each bite delivers a complexity of flavors and textures from the tender beef strips to the crunch of fresh vegetables. The dish is not only nourishing but also a sensory journey through Korean culture.