A traditional hansik dish, naengmyeon was a special treat enjoyed during the Joseon Dynasty according to historical records titled Dongguksesigi and Jinchaneuigye. There are two varieties of the specialty – Pyongyang naengmyeon and Hamheung naengmyeon. Pyongyang naengmyeon is cooked with noodles made from buckwheat mixed with starch served in cold broth made from water kimchi and chicken or pheasant stock, and it’s topped with sliced beef and a boiled egg. But Hamheung naengmyeon is served with noodles made from potato starch mixed with buckwheat. So, the noodles are tough and very chewy. They are served with sliced raw flatfish or stake mixed with spicy red chili paste with vinegar.

Main Ingredients :
(Serves 1)
180 g buckwheat noodles, 1/4 cucumber (1 g salt), 20 g Korean pear (1/2 tsp sugar), 1 egg, 20 g radish, pine nuts
Spices to season radish: 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp fine chili powder, 1/2 tbsp vinegar
Beef Broth ingredients: 50 g beef brisket, 1/2 green onion, 5 cloves garlic, 5 cups water

Spices :
Broth-flavoring spices: 1/4 tbsp clear soy sauce, 1/2 tbsp salt, 1 tbsp sugar, 1.5 tbsp vinegar, 1 tsp fermented mustard



☑ Remove the lid when simmering the beef on high heat to let the beef smell out.
☑ Clean the cucumber with coarse salt to remove the protruding parts and rinse with water.
☑ Dip pear slices in sugar water to prevent discoloration.
☑ Radish helps with digestion when you are having buckwheat or cold dish.
☑ Rubbing cooked noodles in ice water will render a chewier texture.
☑ Add mustard or vinegar according to diner’s preference.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)