Korean Naengmyeon Cold Noodle Soup (Printable)
Chewy buckwheat noodles in tangy, ice-cold beef broth with fresh pear, beef, and egg 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
# How To Make:
01 - Combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt in a large bowl. Stir 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 and cook eggs for 10 minutes, then cool under running water and peel. Thinly slice cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Set all toppings aside in the refrigerator to maintain freshness.
03 - Bring a large pot of water to a rolling boil. Add naengmyeon noodles and cook for 3-4 minutes until tender but still chewy. Drain well and rinse thoroughly under cold running water for 1-2 minutes to remove excess starch and chill the noodles completely.
04 - Divide cold noodles evenly among four serving bowls. Pour chilled broth over the noodles. Arrange cucumber slices, pear, beef, and egg halves on top. Add ice cubes directly to each bowl to maintain the coldest temperature possible.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang if desired. Serve immediately while ice-cold, offering additional vinegar and mustard at the table for individual seasoning preferences.
# Expert Tips:
01 -
- The broth wakes up your palate with that perfect tangy sweet balance that cuts through summer humidity
- Customizable toppings mean everyone can build their ideal bowl exactly how they like it
02 -
- Rinse the noodles under cold water much longer than you think necessary because any residual starch makes the broth cloudy and unappetizing
- Chill your serving bowls in the freezer beforehand for the most authentic and refreshing experience
03 -
- Add dongchimi brine to your broth for authentic fermented depth that restaurant quality versions always seem to have
- Cook your noodles a minute less than the package directions suggest to maintain that signature chewy texture