Icy buckwheat noodles in chilled beef broth
Korean Cold Noodles (Naengmyeon)
Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr 20 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Moderate
$$
Korean Cold Noodles (Naengmyeon)
Icy buckwheat noodles in chilled beef broth
★4.3(16)
Chewy buckwheat noodles served in an ice-cold beef broth with thin-sliced brisket, pickled radish, a hard-boiled egg, and spicy mustard. Naengmyeon is the quintessential Korean summer dish.
20m
Prep Time
60m
Cook Time
200m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
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.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Cold Noodles (Naengmyeon) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
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
Instructions
- 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
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
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.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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.
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