Naengmyeon (Korea)
Serves 2
Ingredients
Method
200 g. Buckwheat Noodles
1 Cucumber
1 Pear
2 Hard-boiled Eggs
60 ml. Vinegar
30 g. Sugar
5 g. Mustard
600 ml. Beef Broth
Salt to Taste
Cook the buckwheat noodles according to the package instructions, then rinse under cold water and drain.
Cut the cucumber and pear into thin strips.
In a bowl, mix the vinegar, sugar, mustard, and a pinch of salt.
Place a serving of noodles in each bowl, then pour over the beef broth.
Top with the cucumber and pear strips, and place a hard-boiled egg on top.
Serve with the vinegar-mustard sauce on the side. The diner can add the sauce according to their preference and mix the noodles well before eating.