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Eggs Naengmyeon
🇰🇷 Korean

Eggs Naengmyeon

🇰🇷 Korean

Icy buckwheat noodles with eggs and pear — Korea's legendary cold summer bowl. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 2 Medium

Ingredients

  • Saltto taste
  • Ginger3 cloves, smashed
  • Eggs6
  • Soy Sauce2 tbsp
  • Stock or Broth1.2 litres
  • Noodles200 g
  • Rice Vinegar2 tbsp
  • Soba Noodles250 g
  • Asian Pear1/2
  • Perilla Leaveshandful

Instructions

  1. 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. 2

    Cook the noodles separately so the broth stays clean, and divide them between deep bowls.

  3. 3

    Cook the eggs gently in the simmering broth until just done, then lift out and slice or portion.

  4. 4

    Ladle the piping-hot broth over the noodles and arrange the eggs on top.

  5. 5

    Finish with perilla leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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