Mul Naengmyeon

Icy buckwheat noodles in a tangy cold broth—summer’s classic cool-down bowl.

Ingredients

• 2 servings naengmyeon (buckwheat) noodles
• 3 cups chilled beef or dongchimi broth
• 1 tbsp vinegar
• 1 tsp sugar
• 1 cucumber
• 1 hard-boiled egg
• 4 slices Asian pear

Steps

1. Season broth with vinegar, sugar, and salt; chill thoroughly (add ice cubes if needed).
2. Julienne cucumber, thinly slice pear, and halve the egg.
3. Boil noodles per package, then rub-rinse repeatedly in cold water to remove starch and chill.
4. Drain well and mound in bowls; snip once or twice with scissors if the strands are very long.
5. Pour cold broth to cover, then top with cucumber, pear, and egg.
6. Offer extra vinegar, mustard, and sugar at the table; eat immediately while ice-cold.