Korean Naengmyeon Cold Noodle (Printer-friendly)

Chewy buckwheat noodles in tangy cold broth with crisp vegetables, beef, and eggs.

# 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 Guide:

01 - In a large mixing bowl, combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt. Whisk 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 boil. Cook eggs for 10 minutes for hard-boiled consistency, then immediately transfer to an ice bath before peeling. Thinly slice the cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Set all toppings aside in the refrigerator until assembly.
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 in a colander, then rinse under cold running water for 1-2 minutes 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, ensuring each bowl receives an equal portion. Arrange cucumber slices, pear, beef, and egg halves on top of each serving. Add ice cubes directly to the bowls to maintain the icy temperature.
05 - Sprinkle toasted sesame seeds generously over each bowl. Add a dollop of gochujang on the side for guests who prefer additional heat and spice. Serve immediately while the soup remains thoroughly cold. Offer extra vinegar and mustard at the table for individual seasoning adjustments.

# Expert Advice:

01 -
  • The broth gets tangier and more complex as it chills, so you can make it ahead and let the flavors marry
  • Theres something deeply satisfying about slurping ice cold noodles when everyone else is sweating over hot stews
02 -
  • Rinse your noodles much more thoroughly than you think you need to, or they will turn into a gummy mess
  • The broth needs to be practically icy cold, or the whole experience falls flat
03 -
  • Chill your serving bowls in the freezer for at least 30 minutes before serving
  • Use kitchen scissors to cut long noodles into manageable lengths before eating

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