Korean Naengmyeon Cold Noodle Soup (Printable)
Chewy buckwheat noodles in tangy cold broth with fresh toppings
# 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
# Steps:
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 better.
02 - Bring a pot of water to a boil. Cook eggs for 10 minutes until hard-boiled, then cool in ice water and peel. Thinly slice cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Set aside.
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 and rinse thoroughly under cold running water to chill and remove excess starch until noodles are cold and no longer sticky.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Top with cucumber slices, Asian pear, beef slices, and half an egg. Add ice cubes directly to each bowl to maintain the cold temperature.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang on the side if desired. Serve immediately while the soup is thoroughly chilled. Extra vinegar and mustard can be offered at the table for individual seasoning.
# Expert Advice:
01 -
- The chewy buckwheat noodles have this incredible springy texture that makes every slurp satisfying
- That tangy sweet broth hits your tongue and instantly wakes you up on humid afternoons
02 -
- Rinse those noodles way longer than you think—they keep holding heat
- Freeze your serving bowls for 20 minutes if you want next-level cold
03 -
- Dongchimi brine from kimchi adds authentic tang if you can find it
- Leftover broth keeps for days, so make double and keep it ready