Korean Naengmyeon Cold Noodle Soup (Printable)

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

# 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, sliced, optional

# Directions:

01 - In a large bowl, combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt. Stir vigorously until sugar and salt completely dissolve. Refrigerate until ready to serve—the colder, the better.
02 - Bring a pot of water to a boil. Cook eggs for 10 minutes until hard-boiled, then cool in ice water and peel. Thinly slice cooked beef brisket, 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, approximately 3-4 minutes until tender. Drain thoroughly and rinse under cold running water for 1-2 minutes to chill and remove excess starch.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Arrange cucumber slices, pear, beef, and egg halves on top. Add ice cubes to maintain the cold temperature.
05 - Sprinkle with toasted sesame seeds and add a dollop of gochujang if desired. Serve immediately while ice-cold for the authentic experience.

# Expert Suggestions:

01 -
  • The broth strikes that perfect balance between tangy and slightly sweet, making it impossible to stop sipping
  • Chewy buckwheat noodles give each bite the most satisfying texture youll ever experience in a cold dish
02 -
  • Dont skip rinsing the noodles under cold water or theyll clump together and get gummy
  • The broth needs to be refrigerator-cold before serving, or the ice cubes will melt too fast
03 -
  • If you can find dongchimi (radish water kimchi), swap half the beef broth for its brine—it will transform your naengmyeon completely
  • Let diners add their own gochujang so spice levels stay customizable

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