Korean Cold Noodles (Naengmyeon)

Method

1. 1

   Prepare in advance * Boil the eggs the day before and chill them in the refrigerator. * Prepare the broth about 2 hours before serving so it has enough time to cool completely. It tastes even better with crushed ice.

2. 2

   Make the broth * Bring the beef stock, bonito soy sauce, salt, rice vinegar, and sugar to a boil. * Add the seaweed and let it cook until softened to give the broth extra umami. * Remove the seaweed, drain well, and chill it in the refrigerator. * Let the broth cool completely before refrigerating.

3. 3

   Cook the pork belly Season with: * Salt * Korean gochujang (or doenjang if you prefer a non-spicy version) * A splash of soy sauce * Mirin * Rice wine Pan-fry until cooked through, then let it cool.

4. 4

   Cook the noodles * Cook the Korean noodles according to the package instructions (about 6–10 minutes). * Rinse immediately under ice-cold water to stop the cooking and give the noodles a nice chewy texture.

5. 5

   Prepare the vegetables * Julienne the cucumber. * Julienne the radish. * Slice the chilled eggs in half.

6. 6

   Assemble Place the noodles in a bowl, arrange the pork belly, cucumber, radish, seaweed, and eggs on top. Pour over the ice-cold broth (with crushed ice if possible) and finish with a little kimchi on the side.