Korean Recipe: Korean Cold Noodles (Naengmyeon 냉면) | Edited by Cooking Dad

🇰🇷 Korean cold noodles (Naengmyeon 냉면) are so cool and refreshing! Detailed recipe 🧊🍜

Today, I'm recommending a must-try Korean summer dish— Korean cold noodles ! Whether it's the familiar "Pyongyang suey naengmyeon" or the tangy, sour, and bouncy "spicy naengmyeon," Hong Kongers love it to beat the heat and whet their appetites. Here's our take on the authentic beef broth recipe, complete with local tips and detailed instructions 💪🏼. Whether you're looking for ingredients at the market or supermarket, a bowl at home this summer will chill you to the bone!

🛒 Essential ingredients (serves 4)

Noodles (protagonist)

  • Korean buckwheat cold noodles 400–500g (available in supermarkets and Korean shops)🍜

Broth ingredients

  • Beef (tendon or lean) 350-400g (all affordable parts are OK)🐮

  • clear water 3 liters

  • White radish 120g (cut into thick slices)🥕

  • onion Half (slice) 🧅

  • ginger 2-3 tablets

  • garlic 4-6 petals

  • Scallions 1 bunch

  • Rice wine/sake 1 tablespoon

Soup base seasoning

  • Pear juice/apple juice 3 tablespoons (freshly ground for a better taste)

  • Apple cider vinegar/rice vinegar 3-4 tablespoons

  • sugar/honey 2 tablespoons

  • Korean soy sauce/light soy sauce 1 tablespoon

  • Salt appropriate amount

Ingredient Combination

  • egg 2 (cooked and cut in half)🥚

  • cucumber Half a strip (shredded/sliced)

  • White radish 1/4 root (thinly sliced ​​and pickled)

  • Korean pears/apples Half (sliced)

  • cooked white sesame seeds a little

  • Mustard sauce , Korean chili powder , and cold ice cubes as needed

pickled white radish

  • Thinly sliced ​​white radish

  • Sugar/Vinegar/Salt A little of each

  • Korean chili powder a little

👨🍳 Process (Super Authentic Local Version)

1️⃣ Make the broth

  1. Soak the beef in clean water for 20 minutes to remove blood, then drain.

  2. Put all the broth ingredients (water, beef, radish, onion, ginger, garlic, green onion, rice wine) into a large pot, bring to a boil, skim off the residue, and simmer over medium-low heat for 1.5 hours.

  3. Remove the beef and radish and strain the soup.

  4. Let the beef cool and cut into thin slices. The radish can be eaten immediately or shredded.

2️⃣ Soup base seasoning / chilled

  1. Add pear juice, sugar, salt, soy sauce, vinegar and various seasonings to the soup base and mix well.

  2. Let cool and refrigerate for at least 4 hours. Best of all, you can take out a portion of the soup base and freeze it in ice cube trays until it's half frozen. Add the noodles when you're ready to enjoy it for a truly authentic "frozen soup"!

3️⃣ Prepare the ingredients for the quick marinade

  1. Add a little salt/sugar/vinegar/chili powder to the thinly sliced ​​radish and marinate for 15-20 minutes.

  2. Cut the cucumber into shreds and marinate with salt for 10 minutes, then squeeze it dry.

  3. Slice the pear and soak it in sugar water (to prevent oxidation)

4️⃣ Ingredients for hard-boiled eggs

  • Put the eggs in cold water, add salt and cook on medium heat for 6-7 minutes. Remove from cold water and cut in half for later use.

5️⃣ Noodle processing

  1. Bring water to a boil in a pot, add cold noodles and cook for 1-2 minutes according to package instructions.

  2. Pick up the dough and rinse with cold water. Rub it a few times to remove the stickiness. Then put it into ice water to cool it down completely. It will make the dough super chewy.

🍽️ Authentic Korean plating process

  1. Put the noodles in a large bowl and press them into a high ball

  2. Place beef slices, radish slices, cucumber shreds, pear slices, and eggs

  3. Pour in the chilled soup and knock off the crushed ice

  4. Sprinkle with white sesame seeds and add a teaspoon of mustard

  5. You can add chili powder and a little mustard sauce as you like.

💡 Editor's Tips

  1. The beef must be affordable beef tendon or hot pot beef, it tastes good without being too expensive!

  2. Make extra soup base and store it in the refrigerator to relive this summer classic anytime.

  3. The noodles must be cooled in ice water to make them extremely chewy!

  4. Vinegar and pear juice balance the sweet and sour flavor of the soup. If you want it sweeter, add some sugar water!

  5. The soup should be light and cold, just in time for the Hong Kong heat.

  6. The mustard flavor for Korean cold noodles is slightly stimulating and refreshing.

🏥 Nutrition Tips

  • Beef + Egg High Protein

  • High in water, fruits and vegetables, low in calories

  • Relieve heat and greasiness, replenish water

  • Homemade version with controllable seasoning, less sugar and healthier

📸 Editor's Notes

The first time I made it, I found the iced soup was the best. It's so refreshing right after the noodles are added! My friend said it's as good as a restaurant's, and the extra cucumber and pear slices are so refreshing, making it incredibly satisfying to refill at home!

Remember to share your delicious cold noodles! If you want to see more Korean summer-cooling recipes, I'll post a full version of spicy cold noodles next time!

**#냉면#Korean cold noodles#Water cold noodles#Naengmyeon#Editor's recipe#Must-eat

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