🇰🇷 Korean

Spinach Naengmyeon

Name: Spinach Naengmyeon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: to taste Salt; 300 g Spinach; 3 cloves, smashed Ginger; 2 tbsp Soy Sauce; 1.2 litres Stock or Broth; 200 g Noodles; 2 tbsp Rice Vinegar; 250 g Soba Noodles; 1/2 Asian Pear; handful Perilla Leaves

🇰🇷 Korean

Icy buckwheat noodles with spinach and pear — Korea's legendary cold summer bowl. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Spinach300 g
Ginger3 cloves, smashed
Soy Sauce2 tbsp
Stock or Broth1.2 litres
Noodles200 g
Rice Vinegar2 tbsp
Soba Noodles250 g
Asian Pear1/2
Perilla Leaveshandful

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the spinach gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the spinach on top.
5
Finish with perilla leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

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Watch how it's made

Video: Learn What Korean Food NaengMyeon Is · on YouTube