Name: Naengmyeon (Korean Cold Noodles) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 200g naengmyeon noodles (buckwheat or sweet potato starch-based); 2 cups cold beef broth or dongchimi; 1/2 Korean pear, thinly sliced; 1/2 cucumber, julienned; 1 boiled egg, halved; 2 slices cold boiled beef (optional); 1 tablespoon vinegar; 1 teaspoon sugar; 1 teaspoon mustard paste or Korean mustard (optional); Ice cubes for serving

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Nothing says pure summer refreshment like a big, icy bowl of Naengmyeon (Korean Cold Noodles). This classic Korean dish is all about balancing crisp, vibrant toppings and chewy noodles in a tangy, subtly sweet chilled broth that’ll wake up your taste buds and cool you from the inside out. Whether you’re new to Korean cuisine Main Course.

Naengmyeon (Korean Cold Noodles) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Naengmyeon (Korean Cold Noodles) is how just a handful of thoughtfully chosen ingredients come together for layers of flavor and texture. Each element is simple, but essential — from the icy broth down to the perfect sweet crunch of Korean pear.

Naengmyeon noodles (200g): These uniquely chewy noodles are typically buckwheat or sweet potato-based and deliver the signature bite that makes this dish so special.
Cold beef broth or dongchimi broth (2 cups): The heart of the dish — buy it premade or use radish water kimchi brine for a lighter, tangy twist.
Korean pear (1/2, thinly sliced): Crisp, refreshingly sweet, and beautifully crunchy, it’s worth seeking out the real thing for authentic flavor.
Cucumber (1/2, julienned): Adds a cool, clean crunch that’s the perfect contrast to the chewy noodles.
Boiled egg (1, halved): A classic garnish that adds richness and a pretty finishing touch, balancing out the broth’s brightness.
Cold boiled beef slices (2, optional): For extra protein and traditional flavor — try brisket or shank, sliced very thin.
Vinegar (1 tablespoon): Adds tang and livens up the broth with just the right zing.
Sugar (1 teaspoon): Slight sweetness balances the savory, coolness of the dish.
Mustard paste or Korean mustard (1 teaspoon, optional): This gives a zippy kick — stir in a little at a time to taste.
Ice cubes: Essential for keeping your Naengmyeon (Korean Cold Noodles) icy cold and extra slurp-worthy right until the last bite.

How to Make Naengmyeon (Korean Cold Noodles)

Step 1: Cook and Chill the Noodles

Start by bringing a large pot of water to a boil and add your naengmyeon noodles, cooking them according to the package instructions (usually 3–4 minutes). Once they’re bouncy, immediately rinse them under very cold running water. This stops the cooking and ensures maximum chewiness. Swirl the noodles in the colander with your hands until completely cooled, then drain well so they don’t water down your broth.

Step 2: Prepare the Broth

While the noodles chill, pop your beef or dongchimi broth into the freezer until it’s ice-cold or just starting to turn slushy. In a small bowl, mix together the vinegar, sugar, and mustard (if using), then stir this mixture into the cold broth for that signature tangy flavor. Taste and adjust — some like it a little sweeter or more tart, so make this Naengmyeon (Korean Cold Noodles) all your own!

Step 3: Assemble the Bowls

Divide the well-drained noodles between two wide bowls, swirling them gently into a neat bundle in the center. Carefully ladle the chilled, seasoned broth over each serving, making sure to add a few ice cubes so the dish stays frosty while you eat. The noodles should be floating and just barely submerged — it’s a soup, but not a swim!

Step 4: Add the Fresh Toppings

Now for the fun — arrange the sliced Korean pear, julienned cucumber, and halved boiled egg on top of the noodles. If you’re adding beef slices, tuck them alongside the egg for a truly traditional touch. These colorful garnishes are what really make Naengmyeon (Korean Cold Noodles) a feast for both the eyes and palate.

Step 5: Serve and Enjoy

Serve your bowls immediately, mixing everything together just before eating to let the flavors mingle. Don’t forget to pop in extra ice cubes if needed! Slurping is encouraged — it’s the best way to eat Naengmyeon (Korean Cold Noodles), after all.

How to Serve Naengmyeon (Korean Cold Noodles)

Garnishes

Garnishes truly transform each bowl of Naengmyeon (Korean Cold Noodles) into something special. Sprinkle generously with extra cucumber or pear for crunch, a few toasted sesame seeds if you like, or an extra dab of spicy mustard on the side. A flourish of thinly sliced scallions or even a couple strips of seaweed can add color and lift.

Side Dishes

Naengmyeon (Korean Cold Noodles) pairs like a dream with banchan — Korean side dishes — such as spicy kimchi, crunchy pickled radish, or a simple plate of marinated spinach. These little extras bring more flavor, color, and a variety of textures to the meal. Don’t forget some icy barley tea to sip alongside!

Creative Ways to Present

Make this dish your own by assembling a DIY noodle bar for friends with bowls of every topping and sauce. For a playful touch, serve Naengmyeon (Korean Cold Noodles) in frosted glass bowls or with beautiful chopsticks and long-handled spoons. Add edible flowers or fresh herbs for a garden-party vibe — it’s not just delicious, it’s Instagram-ready!

Make Ahead and Storage

Storing Leftovers

If you have leftover noodles and broth, store them separately in airtight containers in the refrigerator. Noodles can be kept for about a day — any longer and they’ll lose that signature chew. Broth is happy in the fridge for up to 3 days, so you can whip up fresh bowls as needed.

Freezing

Broth is easy to freeze! Just pour it into a freezer-safe container, leave extra room for expansion, and it’ll be ready for up to a month. However, freeze the noodles only if you must — they’re best enjoyed fresh, as freezing can severely alter their texture.

Reheating

For a quick fix, run your stored noodles under very cold water to revive their bounce. Thaw broth in the fridge overnight, then chill thoroughly before serving (or whiz in the blender with a few ice cubes for instant frostiness). Once combined, Naengmyeon (Korean Cold Noodles) is best eaten immediately — don’t reheat, as this is one dish made to be enjoyed icy cold.

FAQs

Can I use regular noodles instead of naengmyeon noodles?

While you technically can try using soba or even rice noodles, nothing quite matches the delightful chew of authentic naengmyeon noodles made from buckwheat or sweet potato starch. For the real Naengmyeon (Korean Cold Noodles) experience, try to source the right kind from an Asian grocery store.

What if I can’t find Korean pear?

If Korean pear isn’t available, substitute with firm, crisp apples or Bosc pears. The texture will be a bit different, but you’ll still get that sweet, juicy crunch that’s key to Naengmyeon (Korean Cold Noodles).

How can I make my broth extra flavorful?

Use beef broth made from simmered brisket, or opt for the tang of dongchimi kimchi brine. Taste your broth and adjust vinegar, sugar, and mustard to get the salty-sweet-tangy balance you love. Some even add a spoonful of gochujang for a spicy kick!

Is Naengmyeon (Korean Cold Noodles) gluten-free?

Some naengmyeon noodles are made purely from sweet potato starch and are gluten-free, but many brands do include wheat. Always double-check the label to suit your dietary needs.

What’s the difference between Mul Naengmyeon and Bibim Naengmyeon?

Mul Naengmyeon is served in cold, tangy broth (as in this recipe), while Bibim Naengmyeon skips the broth and features a spicy gochujang-based sauce tossed with the noodles and toppings. Both versions are delicious cold-weather escape dishes for hot days!

Final Thoughts

If you’ve never slurped up a bowl of Naengmyeon (Korean Cold Noodles), you’re missing out on one of Korea’s coolest, most memorable culinary traditions. Give it a try — it just might become your favorite way to beat the heat and brighten up any meal!

Naengmyeon (Korean Cold Noodles) Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Chilled and refreshing, Naengmyeon is a popular Korean cold noodle dish perfect for hot summer days. This recipe combines chewy naengmyeon noodles with a flavorful cold beef or dongchimi broth, crunchy vegetables, and a hint of sweetness from Korean pear.

Ingredients

Scale

For the noodles:

200g naengmyeon noodles (buckwheat or sweet potato starch-based)

For the broth:

2 cups cold beef broth or dongchimi

Additional ingredients:

1/2 Korean pear, thinly sliced
1/2 cucumber, julienned
1 boiled egg, halved
2 slices cold boiled beef (optional)
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon mustard paste or Korean mustard (optional)
Ice cubes for serving

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Instructions

Cook the noodles: Prepare the naengmyeon noodles according to package instructions. Rinse under cold water and drain well.
Chill the broth: Freeze the beef broth or dongchimi until very cold or slightly slushy.
Prepare the seasoning: Mix vinegar, sugar, and mustard in a bowl, then add to the cold broth.
Assemble: Divide noodles into bowls, pour chilled broth over them, and add ice cubes. Top with pear, cucumber, egg, and beef if using.
Serve: Mix everything together before eating.