Buckwheat Noodles In Slushie Broth Naengmyeon | sheerluxe.com
Favourites 5
Total Time: 20 Minutes
Plus freezing time
Serves 4


  • 2 packs store-bought naengmyeon noodles
  • 1 Korean pear, peeled, cored and finely shredded
  • 1 cucumber, finely shredded
  • 2 hard-boiled eggs, peeled and halved
  • Toasted sesame seeds
To serve:
  • Cider vinegar, preferably Korean
  • Sesame oil, preferably Korean
  • Japanese mustard or mustard oil


  1. Put the stock packet that comes with the noodles in the freezer for a couple of hours, until the contents are cold and it contains ice crystals, a bit like a slushie.
  2. Boil the noodles according to the instructions on the packaging, then cool them in iced water. Drain.
  3. Assemble the noodles by placing some in each bowl, pour over the slushie and top with pear, cucumber and 1 hardboiled egg half. Sprinkle over sesame seeds.
  4. Serve with vinegar, sesame oil and Japanese mustard or mustard oil.

Korean BBQ and Japanese Grills by Jonas Cramby, published by Pavilion Books. Image credit to Roland Persson.

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