Korean Naengmyeon Cold Noodle Soup (Print Version)
Chewy buckwheat noodles in tangy cold broth with beef, Asian pear, and fresh vegetables. A refreshing Korean dish perfect for cooling down.
# What You'll Need:
→ Broth
01 - 4 cups beef broth (preferably homemade or low-sodium)
02 - 2 cups cold water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1/2 teaspoon salt
08 - 1/2 cucumber, thinly sliced
09 - 4-6 ice cubes (for serving)
→ Noodles
10 - 14 ounces naengmyeon noodles (Korean buckwheat noodles or substitute with soba if unavailable)
→ Garnishes & Toppings
11 - 1 Asian pear, peeled, cored, and thinly sliced
12 - 2 hard-boiled eggs, halved
13 - 4 ounces cooked beef brisket, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon gochujang (Korean chili paste), optional
16 - Korean yellow pickled radish (danmuji), sliced, optional
# How to Make It:
01 - In a large bowl, combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt. Stir thoroughly until sugar and salt completely dissolve. Refrigerate until ready to serve—the colder the broth, the better the final dish.
02 - Bring a pot of water to a boil. Cook eggs for exactly 10 minutes for hard-boiled consistency, then immediately cool in ice water and peel. Thinly slice cooked beef brisket against the grain. Slice cucumber and Asian pear into thin, uniform rounds. Optionally slice Korean yellow pickled radish.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package instructions, typically 3-4 minutes until al dente. Drain thoroughly in a colander, then rinse under cold running water for 1-2 minutes until noodles are completely chilled and excess starch is removed.
04 - Divide the chilled noodles evenly among four serving bowls. Pour the refrigerated broth over the noodles. Arrange cucumber slices, Asian pear, beef brisket, and half a hard-boiled egg on top of each serving. Add ice cubes directly to bowls to maintain the coldest temperature possible.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang (Korean chili paste) if desired for additional heat and depth. Serve immediately while the soup is thoroughly chilled. Offer additional vinegar and mustard at the table for individual seasoning preference.
# Expert Advice:
01 -
- The noodles stay incredibly chewy thanks to the cold water rinse trick I learned from a halmoni who swore it prevents overcooking
- This broth gets better after sitting overnight, so I always make extra for the next days lunch
02 -
- Do not skip the cold water rinse or your noodles will turn into a gummy mess
- Chill your bowls in the freezer beforehand for the authentic restaurant experience
03 -
- Use kitchen shears to snip noodles a few times before serving so they are easier to eat
- Add a splash of the brine from your kimchi for an extra fermented depth