Naengmyeon (Cold Noodles)

First, prepare the broth. Most store-bought naengmyeon kits come with a broth concentrate. Follow the package directions, which usually involve mixing the concentrate with a specific amount of cold water. For the best experience, chill the prepared broth in the freezer for 30-60 minutes until it becomes icy and slushy.

Prepare your toppings. Hard-boil an egg and cut it in half. Thinly slice some Korean pear and pickled radish. Julienne a cucumber.

Bring a large pot of water to a rolling boil. Add the naengmyeon noodles, which are typically made from buckwheat. They cook very quickly, usually in just 2-3 minutes. Stir them gently to prevent sticking.

Once the noodles are cooked to a chewy (al dente) texture, drain them immediately.

This next step is crucial for the texture: rinse the cooked noodles vigorously under cold running water. Rub them between your hands to wash off all the excess starch. This makes them extra chewy and not mushy. Drain thoroughly.

Divide the cold noodles into two large serving bowls, coiling them neatly.

Pour the icy, slushy broth over the noodles in each bowl.

Arrange your prepared toppings artfully on top of the noodles. Typically, this includes the hard-boiled egg half, slices of pear and pickled radish, and julienned cucumber. Slices of cooked beef brisket are also a traditional topping.

Serve immediately. Provide small dishes of rice vinegar and Korean yellow mustard on the side, so each person can season their own bowl to their liking.