Korean Naengmyeon Cold Noodle Soup (Printable version)
Chewy buckwheat noodles in tangy cold broth topped with beef, Asian pear, cucumber, and hard-boiled eggs.
# 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 well until sugar and salt dissolve. Refrigerate until ready to serve—the colder, the better.
02 - Bring a pot of water to a boil. Cook eggs for 10 minutes, then cool and peel. Slice cooked beef, cucumber, Asian pear, and optional pickled radish.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package instructions (about 3-4 minutes). Drain and rinse thoroughly under cold running water to chill and remove excess starch.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Top with cucumber, pear slices, beef, and half an egg. Add ice cubes to keep the soup extra cold.
05 - Garnish with toasted sesame seeds and a dollop of gochujang if desired. Serve immediately.
# Expert tips:
01 -
- The broth strikes this incredible balance between tangy vinegar and subtle sweetness that wakes up your entire palate.
- Chewy buckwheat noodles create the most satisfying texture against the crisp vegetables and tender beef.
- Its ridiculously cooling, like edible air conditioning for those days when even thinking about hot food feels impossible.
02 -
- Rinse your noodles under cold water for longer than you think necessary, leftover starch makes them gummy and sad.
- The broth should be served at nearly freezing temperature, warm naengmyeon is a completely different and disappointing experience.
- Use scissors to cut noodles a few times before serving, impossibly long strands make eating tricky and messy.
03 -
- Chill your serving bowls in the freezer for at least 20 minutes before assembling, it makes a huge difference.
- Cook your noodles in plenty of water and give them lots of room to move around so they do not clump together.