Korean Naengmyeon Cold Noodle Soup (Printable)

Chewy buckwheat noodles in tangy cold beef 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 oz 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 oz 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

# Directions:

01 - In a large bowl, combine beef broth, cold water, rice vinegar, sugar, soy sauce, sesame oil, and salt. Stir well until sugar and salt dissolve. Refrigerate until ready to serve—the colder, the better.
02 - Bring a pot of water to a boil. Cook eggs for 10 minutes, then cool and peel. Slice cooked beef, 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 (about 3-4 minutes). Drain and rinse thoroughly under cold running water to chill and remove excess starch.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Top with cucumber, pear slices, beef, and half an egg. Add ice cubes to keep the soup extra cold.
05 - Garnish with toasted sesame seeds and a dollop of gochujang if desired. Serve immediately.

# Expert Tips:

01 -
  • The way the icy broth wakes up your entire system on days when even breathing feels like work
  • Those delightfully chewy noodles that make every bite feel satisfying and substantial
  • How something so light and refreshing still feels like a complete, nourishing meal
02 -
  • Rinse those noodles under cold water until they literally feel cold to the touch
  • The broth needs to be refrigerator-cold before you even think about assembling
  • Ice cubes in the bowl are not optional here—they are the soul of the dish
03 -
  • Make the broth a day ahead—the flavors meld and intensify beautifully
  • Do not skip rinsing the noodles until the water runs completely clear

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