Yan Ji Leng Mian (延吉冷面)

Yanbian Korean Autonomous Prefecture in Jilin province is home to a distinctive Korean-Chinese cold noodle tradition. Yan Ji Leng Mian — named for the prefectural capital Yanji — are served in a chilled, lightly sweet-sour broth made from beef stock, vinegar, and cold water, topped with cucumber julienne, pickled radish, a halved hard-boiled egg, and thin slices of hand-grilled beef. The dish is beloved in Dongbei summers and as a late-night refresher year-round.

Serves: 4

Ingredients

Noodles and toppings

• 400g (14 oz) dried buckwheat naengmyeon noodles
• 200g (7 oz) beef sirloin, thin-sliced
• 1 tsp sesame oil
• 1 tsp light soy sauce
• 1 Lebanese cucumber, julienned
• 150g (5 oz) Chinese pickled radish (or Korean danmuji), thinly sliced
• 4 hard-boiled eggs, halved
• 2 tsp toasted sesame seeds

Broth

• 1 litre (4 cups) cold beef stock, well seasoned
• 3 tbsp (45 ml) rice vinegar
• 2 tbsp (30 ml) light soy sauce
• 1 tbsp (15 ml) sugar
• 1 tsp fine salt
• 250 ml (1 cup) cold water or ice cubes

Instructions

1. Combine the beef stock, rice vinegar, soy sauce, sugar, and salt. Taste: the broth should be tangy, lightly sweet, and savoury. Chill in the freezer for 20 minutes until very cold, or add ice cubes just before serving.
2. Marinate sirloin slices in sesame oil and soy sauce for 10 minutes. Grill or pan-sear over high heat, 1–2 minutes per side. Rest and slice thinly.
3. Cook noodles in a large pot of boiling water for 4–5 minutes until just tender. Drain and rinse immediately under cold running water, rubbing the noodles to remove surface starch. Drain well.
4. Divide noodles between deep bowls. Pour cold broth over to just submerge.
5. Arrange cucumber, pickled radish, egg halves, and beef slices on top. Finish with sesame seeds.
6. Serve immediately while broth is ice-cold; diners can add chili paste or extra vinegar at the table.

Cook's Notes: Authentic Yan Ji Leng Mian uses 100% buckwheat noodles for a slightly gritty, chewy texture. The broth should be so cold you can see steam rising from the bowl in a warm room. Leftovers do not keep well — assemble to order.