Korean · Authentic-ish Korean
Naengmyeon
424 kcal a serving, against 700 for the traditional version. That is 276 kcal off, or 39%, with 38.5g of protein. Serves 2. 45 minutes active, 2 hours chilling.
What the traditional version is
Beef short rib simmered with aromatics for a clear, chilled broth. Cooked buckwheat noodles heaped in a deep bowl, topped with sliced Asian pear, cucumber and half a boiled egg. Sometimes a few slices of cold beef go on top, and occasionally a dash of vinegar or a squeeze of mustard hits the surface. Everything is served as cold as you can get it - the broth goes in icy, sometimes with floating shards of ice.
What changed, and what each change costs
Up the beef; swap to sirloin and reduce noodles to 120g
Short rib gives a rich broth, but you don't exactly need all that fat for a cold noodle bowl. Using lean sirloin for both broth and topping, and cutting noodles just a bit, means you get more of the good stuff and less of the filler. The broth stays clean, and you don't miss out on the shreds of meat up top.
What it costs you. You lose that deep, wobbly mouthfeel you get from simmered rib fat, and the noodles are no longer the main event. It isn't the classic naengmyeon experience, but on a boiling day, you probably won't mind. If you want the classic chew, just go with the original and take a long walk after.
Egg swapped for extra beef
Half an egg is standard, and I'll admit it's pretty with the pear and cucumber. If you're chasing more protein, though, stick with just the beef slices on top and skip the egg.
What it costs you. You lose the colour and that soft-boiled thrill when the yolk mingles with the broth. Not a huge deal for most, but if you love eggs in cold soups, keep it in.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 700 | 424 |
| Protein | 50.3g | 38.5g |
| Fat | 22.7g | 6.2g |
| Saturated fat | 8.6g | 1.8g |
| Carbohydrate | 80.2g | 57g |
| Protein per 100 kcal | 7.2g | 9.1g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Korean prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, mustard, sulphites.
The method is in the book
Naengmyeon is about refreshment and slurp. I swapped short rib for lean sirloin, cut back the noodles, and dropped the egg so you get more meat in every forkful. It isn't quite as lush as the classic, but you hardly notice when you're elbow-deep in icy broth. Have it as written and you'll walk away cool and full - or, if you're a purist, swap back in the rib and egg and enjoy the bounce.
The quantities and the method for this dish are in Authentic-ish Korean, along with 51 more. It is not out yet. The swap kit is free in the meantime.