Our authentic recipe for this iconic dish
Pyongyang cold noodles is one of the most famous dishes in North Korea. The noodles are traditionally eaten on weddings and birthdays, but you can enjoy them any time with our simple recipe.
Buckwheat flour 750g
Hard-boiled eggs 2.5
Soy sauce 50g
Baking soda 8g
Dongchimimul (Korean radish water) 500ml
Boil the beef, pork and chicken in plenty of water. Season with salt, soy sauce and the dongchimimul to make the broth for the noodles.
Slice the cucumber, pear and kimchi into thin strips. Peel the eggs and cut each in half.
Mix together the buckwheat flour, baking soda and 70-80ml of warm water. Knead it for a few minutes before pressing through a noodle mould and rinsing with cold water.
Boil the noodles for 15-20 minutes, stirring continuously so that they don't stick together.
Dress the noodles with meat shreds (leftover from the broth), the sliced vegetables and half a boiled egg. Lastly, pour over the broth water.
Makes 5 bowls.
Make sure the amount of water you use to boil the noodles is about twice as much as the volume of noodles. If the amount of water is too small, the noodles will need to be cooked longer, and their surface will be rough and soggy.