Korean Naengmyeon Cold Noodles (Printable)
Chewy buckwheat noodles in tangy chilled broth with Asian pear, beef, and fresh vegetables
# 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 - 4.25 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. Stir well until sugar and salt dissolve. Refrigerate until ready to serve—the colder, the better.
02 - Bring a pot of water to a boil. Cook eggs for 10 minutes, then cool and peel. Slice cooked beef, cucumber, Asian pear, and optional pickled radish.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook according to package instructions (about 3-4 minutes). Drain and rinse thoroughly under cold running water to chill and remove excess starch.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Top with cucumber, pear slices, beef, and half an egg. Add ice cubes to keep the soup extra cold.
05 - Garnish with toasted sesame seeds and a dollop of gochujang if desired. Serve immediately.
# Expert Suggestions:
01 -
- Cold broth hits different when its sweltering outside
- The noodles have this incredible bounce that makes every slurp satisfying
02 -
- Rinse the noodles under cold water for longer than you think—this removes starch that makes them gummy
- The broth tastes better after sitting for an hour so the flavors really marry together
03 -
- Leftover broth keeps for three days and actually improves in flavor
- If you cannot find Asian pear, a crisp Bosc pear works beautifully