Korean Naengmyeon Cold Noodles (Printable)

Chewy buckwheat noodles in tangy, ice-cold broth topped with beef, pear, and fresh vegetables

# What goes in:

→ 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 thoroughly 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 under cold water and peel. Thinly slice cooked beef, cucumber, Asian pear, and optional pickled radish. Set aside.
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 and rinse thoroughly under cold running water to stop cooking and remove excess starch until noodles are completely chilled.
04 - Divide the cold noodles evenly among four serving bowls. Pour the chilled broth over the noodles. Arrange cucumber, pear slices, beef, and half an egg on top. Add ice cubes to maintain the cold temperature.
05 - Garnish with toasted sesame seeds and add a dollop of gochujang if desired. Serve immediately while ice-cold for the authentic naengmyeon experience.

# Expert Advice:

01 -
  • The chewy buckwheat noodles create this incredibly satisfying texture that somehow wakes up your whole palate
  • That sweet-tangy broth hits different when you are sweating through your shirt—it is basically edible air conditioning
  • Once you master the broth balance, you can top it with whatever vegetables are languishing in your crisper drawer
02 -
  • The noodles continue softening in the broth, so slightly undercook them if you are not serving instantly
  • Traditional Korean households keep special metal bowls in the freezer specifically for serving naengmyeon
  • That cold rinse step is not optional—it stops the cooking and gives the noodles their signature bounce
03 -
  • If you cannot find Asian pear, a crisp apple or even Bosc pear works in a pinch
  • The broth should taste slightly too strong on its own—it will dilute once it hits the noodles

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