On a hot summer day, one of my favorite dishes is icy cold naeng myeon (also spelled as naeng myun), or Korean buckwheat noodles. These chewy, elastic noodles are served with icy chilled broth, making them extra refreshing. The best part? When you buy them from a Korean grocer, they come with pre-made soup, so you can have a meal on the table in minutes. Read on for our quick and easy recipe and wine pairing with naeng myeon.
The Pairing
Naeng myeon broth is usually made from beef, onion, sugar, salt, monosodium glutamate (MSG), and vinegar simmered slowly in water. It is then chilled, strained, and served as a cool, refreshing dish with just a touch of sweetness. French rosé makes a great wine pairing with naeng myeon because it also has a fresh profile, clean acidity, and a hint of body that nicely matches the beef broth. Rosé’s strawberry, stone fruit, and melon flavors are also refreshing against the crisp cucumber and sliced fruit in the dish.
I believe in pairing food with wines you actually like. So, if you prefer dry wines, pick a Provence rosé. Provence rosé is typically light, smooth, and not sweet. Its mix of summer fruit flavors and savory minerality is excellent with the mild, cool broth. However, if you plan on dousing your noodles in spicy Gochujang paste, an off-dry rosé will taste better against the scorch of chili. For example, both the Famille Bougrier Rosé d’Anjou or Samuel Roberts Vintner’s Reserve Rosé have a hint of sweetness that make them highly compatible with spicy foods. I also often find that California rosés and those made from Cabernet Sauvignon or Syrah are sweeter.
Tips for Making Naeng Myeon
Good news: naeng myeon is very easy to prepare. That said, if you’re new to the game, here are a few pointers.
- Be careful not to overcook the noodles. The joy of naeng myeon is in its chewy, elastic texture. But these delicate noodles turn mushy very fast if they’re boiled more than a minute or two. Pay heed to the package directions, and be ready to pull those noodles off the heat and into cool water the moment time’s up.
- Enjoy immediately. This is not a dish you should make in advance. The noodles quickly become soggy if they are left in the broth. Conversely, they dry up if precook them.
- Feel free to customize! I have ordered naeng myeon in a multitude of Korean restaurants and seen it prepared countless ways. You can add beef brisket, swap watermelon for Asian pear, or heap on the spicy Gochujang — the list goes on.
- Cut the noodles for ease of consumption. Full-length buckwheat noodles are sticky, and can be hard to wind around your chopsticks. Most Korean restaurants will offer to cut the lump of noodles into quarters for you before you eat them.
- Check the ingredient and nutrition labels. Pre-packaged naeng myeon noodles can be made from buckwheat, arrowroot, and a mix of wheat and buckwheat flours. The broth can be made with varying levels of sugar, MSG, and spice. This will affect the cooking time and wine pairing.
Easy Cold Korean Buckwheat Noodles (Naeng Myeon)
Ingredients
- One package Korean cold noodles (made with arrowroot or buckwheat)
- 4 cups water
- 1 boiled egg, peeled
- ⅙ Asian pear, thinly sliced
- ¼ Cucumber, julienned or ribboned
- Optional: Brisket, sliced
- Optional: Gochujang paste, if you prefer spicy
Instructions
- Dip the noodles into boiling water for about 30 seconds. Be careful not to over boil them, or they will become mushy and stick together.
- Immediately pour them into a colander and rinse under cold running water.
- Pour the broth provided from the noodle packet around the noodles.
- Garnish with the egg, cucumber, Asian pear, and any other optional toppings you desire, from brisket to spicy Gochujang paste.
- Serve with a chilled rosé!
Enjoyed this wine pairing with naeng myeon? Check out our other food and wine pairings here.