Gangwon Memil Guksu (Buckwheat Noodles)

About This Recipe

Memil guksu is the summer favorite of Gangwon province, a mountainous region where buckwheat has been cultivated for centuries. The noodles are served chilled in a light, delicate broth made from either beef or anchovy stock, topped with crisp vegetables like cucumber, radish sprouts, and a poached egg. The accompanying gochujang-vinegar dipping sauce adds a sharp, spicy contrast. It's the perfect meal after a mountain hike.

Ingredients

Serves 2

• 200 gbuckwheat noodles (memil)
• 2 cupsbeef or anchovy broth, chilled
• 1 mediumcucumber, julienned
• 100 gradish sprouts (sukju namul)
• 2 largeeggs, poached
• 2 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tspgochugaru (red chili flakes)

Instructions

1. 1

   Cook noodles

   Boil buckwheat noodles according to package directions until tender. Drain and rinse under cold water until chilled.

2. 2

   Prepare vegetables

   Julienne cucumber. Blanch radish sprouts for 30 seconds, drain, and season lightly with salt and sesame oil.

3. 3

   Make dipping sauce

   Whisk together soy sauce, rice vinegar, and gochugaru in a small bowl.

4. 4

   Poach eggs

   Bring water to a gentle simmer. Slide eggs in and poach for 3–4 minutes until whites are set but yolks remain runny.

5. 5

   Assemble

   Place noodles in chilled bowls. Top with cucumber, radish sprouts, and a poached egg. Pour chilled broth over. Serve with dipping sauce on the side.

Variations

• •

  Add sliced beef (yukhoe style) for Pyongyang naengmyeon

• •

  Top with edible flowers for elegance

• •

  Use soba instead of memil

Storage

Best eaten immediately. Noodles and broth can be prepared separately up to 1 day ahead.

Frequently Asked Questions