Korean Naengmyeon Cold Noodle Soup (Printable version)
Chewy buckwheat noodles in tangy, ice-cold broth topped with beef, Asian pear, and fresh vegetables
# 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), soba noodles may be substituted
→ 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 Prepare:
01 - Combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt in a large bowl. Stir vigorously until sugar and salt completely dissolve. Refrigerate the broth mixture until serving time—the colder the broth, the better the final dish.
02 - Bring a pot of water to boil and cook eggs for exactly 10 minutes for hard-boiled consistency. Cool eggs immediately in ice water, then peel and halve. Thinly slice the cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Keep all prepared toppings refrigerated until assembly.
03 - Bring a large pot of water to rolling boil. Add naengmyeon noodles and cook for 3-4 minutes until al dente. Drain noodles thoroughly in a colander, then rinse under cold running water for 1-2 minutes to remove excess starch and chill completely. Drain well.
04 - Divide chilled noodles evenly among four serving bowls. Ladle the cold broth over noodles. Arrange cucumber slices, pear slices, beef brisket, and egg halves on top. Add 1-2 ice cubes per bowl to maintain optimal cold temperature.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang on the side if desired. Serve immediately while icy cold. Offer additional vinegar and mustard at the table for individual seasoning adjustment.
# Expert advice:
01 -
- The broth becomes more refreshing the longer it chills, so make it ahead and let the flavors meld
- Theres something deeply satisfying about slurping ice cold noodles when the weather turns unbearable
02 -
- Rinsing the noodles thoroughly under cold water is what prevents them from becoming a gummy mess
- Room temperature broth defeats the entire purpose, so chill everything including your serving bowls
03 -
- If you can find dongchimi brine at a Korean market, mix some into the broth for an authentic fermented kick
- Cook your brisket the day before, slice it cold, and it will be incredibly tender