Korean Cold Noodle Soup (Naengmyeon)
Originating from the Korean Peninsula, Naengmyeon (Korean Cold Noodle Soup) is a beloved summer staple celebrated for its refreshing, tangy-savory flavor and chewy texture. Thin, springy noodles—typically made from buckwheat or wheat—are served in icy-cold beef or chicken broth, topped with an array of fresh, crisp toppings like cucumber, pickled radish, boiled egg, and tender beef slices. The broth balances sweet, sour, and salty notes, often brightened with vinegar and a touch of sugar, making it the ultimate antidote to hot weather. Whether enjoyed as a main meal or a cooling side, this dish offers a delightful contrast of textures and flavors that’s both satisfying and invigorating.
Ingredients
Equipment
Method
- Prepare the Broth Base: In a large pot, add beef broth, beef shank, garlic, ginger, and scallion knot. Bring to a boil over high heat, then reduce heat to low and simmer for 40-50 minutes until the beef is tender. Remove the beef shank and set aside to cool; continue simmering the broth for another 10 minutes to concentrate flavor.
- Strain and Chill the Broth: Turn off the heat, remove the scallion knot, garlic, and ginger. Strain the broth through a fine-mesh strainer into a bowl to remove impurities. Add soy sauce, rice vinegar, sugar, and salt to the broth; stir until sugar and salt dissolve. Let the broth cool to room temperature, then cover and refrigerate for at least 2 hours (or overnight for deeper flavor). Before using, add ice cubes to keep it icy cold.
- Cook and Cool the Noodles: Bring a large pot of water to a boil. Add the dried naengmyeon noodles and cook according to the package instructions (usually 5-7 minutes; do not overcook—noodles should be chewy). Drain the noodles immediately and rinse thoroughly with cold water 3-4 times until they are completely cool and no longer sticky. Drain well and set aside (you can toss with a little sesame oil to prevent sticking).
- Prepare Toppings: Slice the cooled beef shank into thin pieces. Julienne the cucumbers and squeeze out excess water to avoid diluting the broth. Halve the boiled eggs and julienne the pickled radish. Slice the scallions and toast the sesame seeds in a dry pan over low heat until fragrant (about 1 minute).
- Assemble the Cold Noodles: Place a portion of cooled noodles in each pre-chilled serving bowl. Arrange cucumber, pickled radish, and beef slices on top. Add 2-3 ice cubes to each bowl (optional, to keep noodles cold). Pour the icy broth over the noodles, ensuring they are mostly submerged. Top each bowl with a halved boiled egg, toasted sesame seeds, and sliced scallions. Drizzle with sesame oil and add a dollop of gochujang if desired.
- Serve: Serve immediately while the broth is icy cold. Provide extra gochujang or vinegar on the side for guests to adjust the flavor to their liking.
Notes
– Noodle Tip: Rinsing noodles thoroughly with cold water is key to achieving a chewy texture. For extra cold noodles, you can soak them in ice water for 5 minutes after rinsing.
– Broth Adjustment: Taste the broth before chilling and adjust sugar, vinegar, or salt as needed—ideal broth should be tangy, slightly sweet, and savory. For a more authentic taste, add 1 tbsp of pear juice (or grated pear) to the broth.
– Topping Variations: Add sliced kimchi, watermelon rind, or pine nuts for extra flavor and texture. Vegetarians can replace beef broth with vegetable broth and omit beef toppings, adding tofu or tempeh instead.
– Storage: Store leftover broth in an airtight container in the fridge for up to 3 days. Noodles can be stored separately in the fridge for 1 day—rinse again before using. Do not assemble the dish in advance, as noodles will absorb the broth and become soggy.
– Serving Hack: Chill the serving bowls in the freezer for 10 minutes before assembling to keep the dish cold longer.
