Naengmyeon

🔥 Prep

• Cook the 200 g buckwheat noodles according to package directions.
• Measure out 2 cup beef broth and chill it in the refrigerator.
• Slice the 0.5 pcs cucumber into thin julienne strips.
• Boil the 0.5 pcs egg, then cool, peel, and halve or slice it.
• Combine 1 tbsp vinegar and 1 tsp mustard with the chilled beef broth to make the dressing.

🔥 Cook

• 1. Fill a large pot with water and bring to a boil over high heat.
• 2. Add the 200 g buckwheat noodles and cook for 4‑5 minutes until tender but firm.
• 3. Drain the noodles in a colander and immediately rinse under cold running water for 30 seconds to stop cooking and chill them.
• 4. Transfer the rinsed noodles to a bowl, toss with a little ice water to keep them cold, and set aside.
• 5. Place the 0.5 pcs egg in a small saucepan, cover with cold water, and bring to a simmer over medium heat.
• 6. Once boiling, reduce to a gentle simmer and cook the egg for 6 minutes for a soft‑yolk center.
• 7. Immediately transfer the egg to an ice‑water bath for 2 minutes, then peel and slice it halves or quarters.

🔥 Serve

• Place the chilled buckwheat noodles in a serving bowl and pour the cold vinegar‑mustard beef broth over them.
• Top with the julienned cucumber strips and sliced egg halves.
• Garnish with a sprinkle of toasted sesame seeds and a few slices of Korean pear or kimchi on the side, if desired.
• Serve immediately while the noodles remain cold and refreshing.