Icy buckwheat noodles in chilled beef broth
Korean Cold Noodles (Naengmyeon)
Korean Cold Noodles (Naengmyeon)
3h 20mMedium
Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr 20 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Moderate
$$
Korean Cold Noodles (Naengmyeon)
Icy buckwheat noodles in chilled beef broth
Chewy buckwheat noodles served in an ice-cold beef broth with thin-sliced brisket, pickled radish, a hard-boiled egg, and spicy mustard. Naengmyeon is the quintessential Korean summer dish.
20m
Prep Time
60m
Cook Time
200m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Naengmyeon is the taste of Korean summer. The ice-cold, tangy broth and springy buckwheat noodles are so refreshing that the dish is also traditionally served on the hottest day of winter in a twist of irony.
Ingredients
- 8 oz naengmyeon buckwheat noodles
- 4 cups beef broth, well chilled
- 2 tbsp rice vinegar
- 1/4 lb beef brisket, sliced thin
- 1 hard-boiled egg, halved
- 2 tbsp Korean hot mustard
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Simmer beef brisket in water until tender, about 45 minutes. Chill and slice thin. Strain and chill the broth.
- 2
Season chilled broth with rice vinegar, 1 tsp sugar, 1 tsp soy sauce, and salt. Freeze until slushy.
- 3
Cook naengmyeon noodles according to package directions. Rinse thoroughly in ice-cold water until noodles are chewy and cold.
- 4
Place noodles in chilled bowls. Pour slushy broth over the noodles.
- 5
Top with sliced brisket, half a hard-boiled egg, julienned cucumber, and pickled radish. Serve with hot mustard and vinegar on the side.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Naengmyeon noodlesSoba noodles
Similar buckwheat base but less chewy
Beef brothDongchimi (radish water kimchi) brine
For mul-naengmyeon style with a tangier broth
DepthPantry
Test Kitchen Pick
Rice Vinegar
Helpful Pantry Staple
Why the rice vinegar matters
This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.
It sharpens the dish without making it harsh.
- Brighter finish without aggressive acidity
- Useful across dressings, sauces, and quick pickles
Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.
Shop rice vinegar for this recipeTips & Storage
Pro Tips
Rinse noodles aggressively under cold water, rubbing them together to remove surface starch for maximum chewiness.
Freeze the broth to a slushy state; fully frozen blocks will not pour properly.
Storage
Serve immediately. Store components separately if needed.
Reheating
Not applicable. This is served ice-cold.
Nutrition Facts
Per serving (140mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates6g
Fat60g
Fiber680mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are naengmyeon noodles?
- Thin, chewy noodles made from buckwheat and potato starch. Sold at Korean grocery stores.
- Why are scissors served with it?
- The chewy noodles are very long and traditionally cut with scissors at the table.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
You Might Also Like
Dairy-Free
Easy
Korean
Korean Pancake Variations (Jeon)
25 min4 servings
View Recipe
Korean Pancake Variations (Jeon)
25 min•Easy
Dairy-Free
Medium
Korean
Korean Braised Short Ribs (Galbi-Jjim)
2h 30m6 servings
View Recipe
Korean Braised Short Ribs (Galbi-Jjim)
2h 30m•Medium
Gluten-FreeDairy-Free
Easy
Korean
Yukhoe (Korean Beef Tartare)
20 min2 servings
View Recipe
Yukhoe (Korean Beef Tartare)
20 min•Easy
Easy
Korean
Patbingsu
4h 15m2 servings
View Recipe
Patbingsu
4h 15m•Easy
Dairy-Free
Medium
Korean
Korean Fried Chicken Yangnyeom
45 min4 servings
View Recipe
Korean Fried Chicken Yangnyeom
45 min•Medium
Dairy-Free
Medium
Korean
Kimbap
45 min4 servings
View Recipe
Kimbap
45 min•Medium