Naeng-myeon, also known as cold noodles, is a popular Korean dish enjoyed especially during the hot summer months. It’s a refreshing, light, and nutritious meal that combines chewy buckwheat noodles with a savory and tangy broth. This blog will provide a detailed guide on making Naeng-myeon, its health benefits, the best season to enjoy it, step-by-step instructions, ingredients for two servings, storage methods, and complementary foods.
What is Naeng-myeon?
Naeng-myeon is a traditional Korean dish that consists of long, thin noodles made from buckwheat and other ingredients like sweet potatoes or arrowroot starch. The noodles are served in a cold broth, typically made from beef, chicken, or dongchimi (radish water kimchi), and are often garnished with cucumber slices, pear slices, boiled egg, and slices of beef or chicken. There are two main types of Naeng-myeon: Mul Naeng-myeon (served in a cold broth) and Bibim Naeng-myeon (served with a spicy sauce).
Health Benefits of Naeng-myeon
Naeng-myeon is not only delicious but also offers several health benefits: Low in Calories: The dish is low in calories, making it a great option for those watching their weight.
- Rich in Fiber: Buckwheat noodles are high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
- High in Protein: The beef or chicken used in the broth and as toppings provide a good source of protein.
- Hydrating: The cold broth helps keep you hydrated, especially during hot weather.
- Nutrient-Dense: Naeng-myeon contains various vitamins and minerals from its ingredients, such as vitamins A and C, potassium, and iron.
Best Season to Enjoy Naeng-myeon
While Naeng-myeon can be enjoyed year-round, it is especially popular in the summer. The cold broth and refreshing ingredients make it an ideal dish to cool down during the hot and humid months. Traditionally, Naeng-myeon was consumed during the winter using cold radish kimchi broth, but over time it has become a beloved summer dish in Korea.
How to Make Naeng-myeon
Making Naeng-myeon at home is quite simple and requires only a few ingredients. Here is a step-by-step guide to preparing this refreshing dish.
Ingredients for Two Servings
- Noodles: 200g buckwheat noodles
- Broth: 4 cups cold beef or chicken broth (homemade or store-bought)
- 1 cup cold water
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- Toppings:
- 1 cucumber, julienned
- 1 Korean pear or Asian pear, thinly sliced
- 2 boiled eggs, halved
- 100g beef brisket or chicken breast, thinly sliced
- 1 tsp sesame seeds
- 1 tsp mustard (optional)
- Spicy Sauce for Bibim Naeng-myeon (optional):
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic, minced
Instructions
Prepare the Broth:
- If using homemade broth, prepare it in advance and let it cool completely. Store it in the refrigerator until ready to use.
- In a large bowl, mix the cold broth with cold water, soy sauce, rice vinegar, sugar, and salt. Adjust the seasoning to taste. Keep the broth chilled in the refrigerator.
Cook the Noodles:
- Bring a large pot of water to a boil. Add the buckwheat noodles and cook according to the package instructions (usually 3-4 minutes). Stir occasionally to prevent sticking.
- Once cooked, drain the noodles and rinse them under cold running water until completely cool. Drain well and set aside.
Prepare the Toppings:
- Julienne the cucumber and thinly slice the pear.
- Boil the eggs, cool them under cold water, peel, and cut them in half.
- Thinly slice the beef brisket or chicken breast. If using beef, it can be cooked in advance and chilled. For chicken, you can poach it in the broth for extra flavor.
Assemble the Naeng-myeon:
- Divide the noodles into two bowls.
- Pour the cold broth over the noodles, ensuring they are fully submerged.
- Arrange the cucumber, pear slices, boiled egg halves, and meat on top of the noodles.
- Sprinkle with sesame seeds and add a dab of mustard if desired.
- For Bibim Naeng-myeon, mix the noodles with the spicy sauce before adding the toppings.
Storage Methods
Naeng-myeon is best enjoyed immediately after preparation. However, if you need to store it:
- Noodles: Cooked noodles can be stored in an airtight container in the refrigerator for up to 2 days. Rinse them with cold water before serving to refresh.
- Broth: The broth can be made ahead and stored in the refrigerator for up to 3 days. For longer storage, freeze the broth in a sealed container for up to 1 month.
- Toppings: Store the prepared toppings separately in the refrigerator and assemble just before serving.
Foods that are Good to Eat Together
Naeng-myeon pairs well with various Korean side dishes (banchan) and other foods: Kimchi: The tangy and spicy flavors of kimchi complement the cold, refreshing taste of Naeng-myeon.
- Pickled Radish: The crunchy texture and slightly sweet flavor of pickled radish add an extra layer of taste to the meal.
- Korean BBQ: Enjoy Naeng-myeon as a side dish with Korean BBQ for a perfect balance of hot and cold, savory and refreshing.
- Spicy Grilled Fish: The spicy and smoky flavors of grilled fish go well with the cooling effect of Naeng-myeon.
Conclusion
Naeng-myeon is a versatile and healthy Korean dish that can be enjoyed in various ways. Whether you prefer the cold, savory broth of Mul Naeng-myeon or the spicy kick of Bibim Naeng-myeon, this dish offers a delightful and nutritious meal option. With this detailed guide, you can now prepare Naeng-myeon at home and enjoy its refreshing taste and numerous health benefits. Don’t forget to experiment with different toppings and side dishes to find your perfect combination!