Korean Naengmyeon Cold Noodle Soup (Printable Version)
Chewy buckwheat noodles in tangy beef broth topped with fresh vegetables, egg, and sliced beef.
# What You 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:
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 dissolve completely. 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 10 minutes, then cool under running water and peel. Thinly slice the cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Set aside until assembly.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package instructions, approximately 3-4 minutes. Drain well and rinse thoroughly under cold running water to remove excess starch and chill the noodles completely.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Arrange cucumber slices, pear slices, beef, and half an egg on top of each bowl. Add ice cubes directly to maintain the soup's cold temperature.
05 - Garnish each bowl with toasted sesame seeds and add a dollop of gochujang if desired. Serve immediately while the soup is thoroughly chilled. Offer additional vinegar and mustard at the table for guests to adjust seasoning to taste.
# Expert Advice:
01 -
- The noodles develop this incredible chewy texture that makes every slurp satisfying
- The broth comes together in minutes but tastes like it has been developing flavors for hours
- Its the ultimate antidote to humid summer days when turning on the stove feels unbearable
02 -
- The noodles continue absorbing liquid, so serve immediately after assembling
- Rinsing under cold water is not optional, it stops the cooking and creates that signature texture
- Traditional scissors at the table make handling those endless noodles much easier
03 -
- Make the broth the night before so it can overnight in the fridge
- Traditional dongchimi brine adds an authentic fermented tang if you can find it