Photo: Korea.net / Korean Culture and Information Service, CC BY-SA 2.0, Wikimedia Commons

Naengmyeon

Name: Naengmyeon
Cuisine: North Korea
Ingredients: 100 g konjac noodles (100g); 20 g Korean radish (mu) (20g); 10 g vinegar (10g); 0.2 g salt (0.2g); 10 g sugar (10g); 20 g red bell pepper (20g); 20 g cucumber (20g); 20 g pear (20g); 30 g egg (30g); 200 g Broth: dongchimi (radish water kimchi) liquid (200g); 10 g pear juice (10g); 20 g red vinegar (hongcho) (20g); 10 g sugar (10g); 5 g mustard (5g); 10 g vinegar (10g)

냉면

Korean dish of cold noodles

MainsCourse

92kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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About this dish

Naengmyeon (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea. In modern times, the mul naengmyeon (물 냉면) variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter.

Description: Wikipedia — Naengmyeon, CC BY-SA 4.0

Recipe

Konjac Cold Noodles (Konnyak Naengmyeon)

Not spicyVegetarianGluten-freeContains: egg

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

konjac noodles실곤약(100g)
100 g
Korean radish (mu)무(20g)
↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g
vinegar식초(10g)
10 g
salt소금(0.2g)
0.2 g
sugar설탕(10g)
10 g
red bell pepper홍파프리카(20g)
20 g
cucumber오이(20g)
20 g
pear배(20g)
20 g
egg달걀(30g)
30 g
Broth: dongchimi (radish water kimchi) liquid국물 : 동치미국물(200g)
200 g
pear juice배즙(10g)
10 g
red vinegar (hongcho)홍초(20g)
20 g
sugar설탕(10g)
10 g
mustard겨자(5g)
5 g
vinegar식초(10g)
10 g

Nutrition per serving

92kcal

20.5gCarbs

1.5gProtein

0.4gFat

89.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blanch the konjac in boiling water.
Rinse the blanched konjac in cold water and drain in a strainer.
Slice the radish thinly and make a quick pickle with the vinegar, salt, and sugar.
Cut the bell pepper into 5 cm lengths, thinly slice the pear and cucumber to the same length, and lightly brine the cucumber.
Boil the egg, peel it, and cut it into thin strips.
Mix the pear juice, red vinegar, sugar, mustard, and vinegar into the dongchimi liquid. Put the konjac noodles in a bowl, top with the radish pickle (3) and prepared vegetables (4), add the boiled egg (5), and gently pour in the broth to finish.

💡 TipAdding pear juice to the dongchimi broth boosts its refreshing coolness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.