Korean Naengmyeon Cold Noodle Soup (Printable view)
Refreshing cold buckwheat noodles in tangy beef broth topped with Asian pear, beef brisket, 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 oz naengmyeon noodles, Korean buckwheat noodles or soba substitute
→ Garnishes & Toppings
11 - 1 Asian pear, peeled, cored, and thinly sliced
12 - 2 hard-boiled eggs, halved
13 - 4 oz cooked beef brisket, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon gochujang, Korean chili paste, optional
16 - Korean yellow pickled radish, sliced, optional
# Steps:
01 - Combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt in a large mixing bowl. Stir thoroughly until sugar and salt completely dissolve. Refrigerate the broth mixture until ready to serve—the colder the broth, the better the final dish.
02 - Bring a pot of water to a rolling boil. Cook eggs for exactly 10 minutes, then transfer to an ice bath to cool before peeling and halving. Thinly slice the cooked beef brisket against the grain. Slice cucumber, Asian pear, and optional pickled radish into uniform thin pieces.
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 tender but still chewy. Drain thoroughly in a colander, then rinse under cold running water for at least 1 minute to remove excess starch and chill the noodles completely.
04 - Divide the chilled noodles evenly among four serving bowls. Pour the refrigerated broth over the noodles. Arrange cucumber slices, pear slices, beef brisket, and egg halves on top. Add ice cubes directly to each bowl to maintain the icy temperature characteristic of authentic naengmyeon.
05 - Garnish each bowl with toasted sesame seeds and add a dollop of gochujang if desired. Serve immediately while ice-cold. Provide extra vinegar and mustard at the table for diners to adjust seasoning to their preference.
# Expert Advice:
01 -
- This soup transforms summer meals from sweltering to refreshing without sacrificing satisfaction
- The broth recipe creates restaurant level tanginess that most home cooks struggle to achieve
02 -
- Rinsing noodles under cold water stops cooking and prevents them from becoming mushy
- The broth must be extremely cold before serving or the dish loses its refreshing quality
03 -
- Prep the broth the night before so it is thoroughly chilled
- Use kitchen shears to snip noodles directly into the bowl for easier eating