Fragrant noodle soup is a common element in Asian cuisine. In Korea's hot and humid summer months, many people enjoy a refreshing noodle soup called 'naeng myon'. Made from iced beef broth flavoured with vinegar and Korean spice, 'naeng myon' is traditionally served in a chilled stainless steel bowl over a mound of buckwheat noodles topped with half a boiled egg. What makes this summer dish so delicious is the addition of various garnishes such as crunchy Asian pear, tender beef brisket, kimchee (pickled cabbage), dried seaweed, and julienned cucumber. The overall flavour is tangy and slightly sweet with a contrast of chewy and crunchy textures. The extra long noodles are easier to eat if cut with scissors beforehand. A dab of mustard or a spicy sauce made of pepper paste, garlic, vinegar and soy sauce can be added for more zest. On a sweltering summer day, 'naeng myon' is ideal for soothing your nerves and restoring your strength.
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