Korean Naengmyeon Cold Noodle Soup (Printable)
Chewy buckwheat noodles in tangy cold broth with fresh toppings
# 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 soba substitute
→ 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, sliced, optional
# How-To Steps:
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 serving time—the colder the broth, the better the final dish.
02 - Bring a pot of water to boil and cook eggs for 10 minutes. Cool eggs in ice water, peel, and halve. Thinly slice cooked beef brisket, cucumber, Asian pear, and optional pickled radish. Set all toppings aside in the refrigerator.
03 - Bring a large pot of water to rolling boil. Add naengmyeon noodles and cook for 3-4 minutes or according to package instructions. Drain noodles in a colander and rinse thoroughly under cold running water until completely chilled and excess starch is removed.
04 - Divide cold noodles evenly among four serving bowls. Pour chilled broth over noodles. Arrange cucumber, pear slices, beef, and egg halves on top. Add ice cubes directly to bowls to maintain optimal cold temperature.
05 - Sprinkle toasted sesame seeds over each bowl. Add a dollop of gochujang if desired. Serve immediately while broth remains ice-cold. Offer additional vinegar and mustard at the table for individual seasoning adjustment.
# Expert Tips:
01 -
- The broth strikes this incredible balance between tangy vinegar and subtle sweetness that wakes up your entire palate
- Everything can be prepped ahead, making it perfect for those sweltering days when cooking feels impossible
02 -
- Rinse the noodles under cold water for longer than you think—at least a full minute—to get that perfectly chewy texture
- Chilling your serving bowls beforehand makes a huge difference in keeping the soup icy
03 -
- Cook your noodles a minute less than the package suggests—theyll continue softening in the cold broth
- Use the sharpest knife you have for the beef and pear; paper-thin slices make all the difference