Cooking Lucid
Cold Naengmyeon
Chewy buckwheat noodles in an icy, tangy beef broth with cucumber, pear, and a hard-boiled egg. The ultimate Korean summer noodle dish — refreshingly cold and complex.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the cold broth
- 4 cups beef broth (chilled)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Ice cubes
- 1 Asian pear (julienned)
- 1 tsp mustard (optional)
Step 2 — Cook and assemble
- 1 lb naengmyeon buckwheat noodles
- 1 Asian cucumber (julienned)
- 2 hard-boiled eggs (halved)
- 4 oz lean beef (sliced, optional)
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- Vinegar and mustard (to serve)
Instructions
- 1
Prepare the broth
Combine chilled beef broth, soy sauce, vinegar, sugar, and salt. Refrigerate until icy cold. Add ice cubes just before serving.
- 2
Cook the noodles
Boil naengmyeon noodles 2–3 minutes until chewy. Rinse vigorously in ice water, drain, and toss with sesame oil.
- 3
Assemble and serve
Divide noodles into bowls. Top with cucumber, pear, beef, and egg. Pour ice-cold broth over. Garnish with sesame seeds. Serve with vinegar and mustard on the side.
Nutrition per serving: 340 cal · 18g protein · 52g carbs · 8g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
