Entree: South Korea – Gyeongsang – 밀양냉면 ➤ Miryang naengmyeon (Chilled buckwheat noodles served in a clear, icy beef broth topped with sliced brisket, pickled radish, cucumber, and a boiled egg)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 12 oz (340 g) naengmyeon noodles (buckwheat or mixed wheat noodles) - 6 cups (1.4 L) beef broth, well chilled (preferably homemade from bones and brisket) - 8 oz (225 g) beef brisket, cooked and thinly sliced - 2 large eggs, approx. 3 7/8 oz (110 g), hard-boiled and halved - 1/2 cup (50 g) cucumber, julienned - 1/2 cup (60 g) Korean pickled radish (mu) or dongchimi radish, thinly sliced - 2 tbsp (30 ml) rice vinegar - 1 tbsp (15 ml) soy sauce - 1 tbsp (15 ml) sugar - 1 tsp (5 ml) prepared mustard (or Korean mustard sauce) - 1 tbsp (15 ml) sesame oil - 1 tsp (5 g) kosher salt or to taste - 2 tbsp (30 ml) dongchimi brine (optional, adds tang) - Ice cubes as needed - 1 tsp (5 g) toasted sesame seeds - 2 scallions, thinly sliced
Show original ingredient measurements
- 12 oz (340 g) naengmyeon noodles (buckwheat or mixed wheat noodles) - 6 cups (1.4 L) beef broth, well chilled (preferably homemade from bones and brisket) - 8 oz (225 g) beef brisket, cooked and thinly sliced - 2 large eggs, approx. 110 g, hard-boiled and halved - 1/2 cup (50 g) cucumber, julienned - 1/2 cup (60 g) Korean pickled radish (mu) or dongchimi radish, thinly sliced - 2 tbsp (30 ml) rice vinegar - 1 tbsp (15 ml) soy sauce - 1 tbsp (15 ml) sugar - 1 tsp (5 ml) prepared mustard (or Korean mustard sauce) - 1 tbsp (15 ml) sesame oil - 1 tsp (5 g) kosher salt or to taste - 2 tbsp (30 ml) dongchimi brine (optional, adds tang) - Ice cubes as needed - 1 tsp (5 g) toasted sesame seeds - 2 scallions, thinly sliced
Instructions
1. If not using pre-cooked brisket, simmer 12 oz (340 g) brisket in water with 1 onion, 1 garlic clove, and 1 tsp (5 g) salt for 1–1½ hours until tender; cool and refrigerate until cold, then thinly slice. 2. Hard-boil the eggs (about 9 minutes), cool in ice water, peel, and halve. 3. Combine chilled beef broth with dongchimi brine (if using), rice vinegar, soy sauce, sugar, sesame oil, and salt; taste and adjust for a balanced lightly tangy-salty broth. Chill thoroughly in refrigerator and add ice cubes just before serving to keep very cold. 4. Cook naengmyeon noodles according to package directions (usually 3–4 minutes); drain and rinse thoroughly under cold water until noodles are icy; drain well. 5. Divide noodles among 4 bowls. Arrange sliced brisket, halved egg, julienned cucumber, and pickled radish on top. 6. Pour chilled broth over each bowl of noodles to cover; garnish with scallions and toasted sesame seeds. Serve immediately with prepared mustard on the side to add a sharp kick.
Per serving | Servings: 4
Nutrition estimated: November 6, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 7 of 15 ingredients. Fiber is a known subtotal, with data for 14 of 15 ingredients. Sugar is a known subtotal, with data for 13 of 15 ingredients. Missing contributions are unknown, not zero.