Naengmyeon (Chilled Buckwheat Noodles with Beef and Pickles)
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Ingredients
- 300 g beef flank steak
- 300 g dried soba noodles
- 1 cucumber, cut into batons
- 6 radishes
- 2 large eggs
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 445 kcal
- Protein
- 31.9 g
- Carbohydrate
- 57.1 g
- of which sugars
- 6.4 g
- Fat
- 9.6 g
- of which saturates
- 3.5 g
- Fibre
- 3 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef in a pot, cover with water and simmer for 40 minutes until tender, then lift out, reserve the broth and chill both in the fridge until cold.
- 2
Boil the eggs for 8 minutes, then cool under cold water, peel and halve.
- 3
Cook the soba noodles according to the packet instructions, then drain and rinse under cold water until cool.
- 4
Thinly slice the chilled beef and the radishes.
- 5
Season the chilled broth with the rice vinegar, soy sauce and sugar.
- 6
Divide the noodles between bowls, pour over the chilled broth and top with the beef, cucumber, radishes and egg halves.
- 7
Serve immediately while cold.
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