Name: Cold Naengmyeon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 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); 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)

Spoon Simple

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

Lunch·Korean·Medium

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.