Korean Naengmyeon Cold Noodles (Print Version)
Chewy buckwheat noodles in tangy beef broth with Asian pear, cucumber, and boiled eggs. A refreshing Korean dish ideal for warm weather.
# 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 soba substitute)
→ 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. Whisk thoroughly until sugar and salt completely dissolve. 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 exactly 10 minutes for hard-boiled consistency, then transfer to ice water to cool before peeling and halving. Meanwhile, thinly slice the cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Keep all toppings chilled.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package directions, typically 3-4 minutes until al dente. Drain thoroughly and rinse under cold running water for 1-2 minutes, agitating gently to remove excess starch and stop the cooking process. Drain well.
04 - Divide the chilled noodles evenly among four serving bowls. Pour the refrigerated broth over the noodles. Arrange cucumber slices, Asian pear, beef brisket, and egg halves on top. Add 1-2 ice cubes to each bowl to maintain the coldest temperature.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang in the center if desired for extra heat and depth. Serve immediately with extra vinegar and mustard on the side for individual seasoning adjustment.
# Expert Advice:
01 -
- The broth hits you with this incredible tangy-savory punch that wakes up your entire palate on even the most sluggish summer days
- Theres something deeply satisfying about the contrast between the icy cold soup and chewy, substantial noodles that fills you up without weighing you down
02 -
- The noodles continue to absorb broth as they sit, so if youre not serving immediately, keep the broth and noodles separate until the last possible moment
- Rinsing the noodles under cold water isnt optional—skipping this step leaves them gummy and causes your pristine broth to turn cloudy and starchy
03 -
- If you can track down dongchimi brine from a Korean market, replace half the vinegar with it for an authentic fermented depth that you absolutely cannot replicate any other way
- The broth actually improves overnight in the refrigerator, so consider making it a day ahead and letting all those flavors marry properly