Chill out with this icy bowl of Korean goodness! ❄️🍜 Perfect for beating the heat 🔥 #KoreanFood #CoolTreats #NoodleLover. Refreshing Korean cold noodles made with buckwheat and potato starch served over chilled broth, perfect for hot summer days.

If you are looking for a refreshing and satisfying dish that will cool you down on a hot summer day, look no further than naengmyeon. This Korean dish has been around for centuries and is beloved for its unique texture, flavour, and health benefits.

Naengmyeon is a type of cold noodle dish that is typically made from buckwheat, potato, or sweet potato starch. The noodles are long and thin, and are often served in a chilled broth made from beef, chicken, or dongchimi (a type of radish water kimchi). The broth is flavoured with vinegar, mustard, and other spices, giving it a tangy and refreshing taste.

The dish is thought to have originated in the northern regions of Korea, where the climate is cooler and naengmyeon was a popular way to beat the summer heat. The dish became popular throughout Korea in the early 20th century and is now a staple of Korean cuisine.

There are two main types of naengmyeon: mul naengmyeon, which is served in a cold broth, and bibim naengmyeon, which is served without broth and mixed with a spicy sauce made from gochujang (a fermented chili paste), vinegar, sugar, and sesame oil. Both versions are delicious, but mul naengmyeon is more commonly served in Korea.

Naengmyeon is a popular dish in Korea and can be found in many restaurants and food stalls throughout the country. It’s also gaining popularity in other parts of the world, thanks to its unique flavour and refreshing taste. In recent years, it has become a popular dish in Japan, China, and other countries in Southeast Asia.

In addition to being delicious, naengmyeon is also a healthy dish. The buckwheat noodles are low in calories and high in fibre, making them a good choice for anyone looking to eat a healthier diet. The broth is also low in calories and high in vitamins and minerals, making it a nutritious choice.

Overall, naengmyeon is a delicious and refreshing dish that is perfect for anyone looking to cool down on a hot day. Whether you’re in Korea or somewhere else in the world, be sure to try this unique and delicious dish.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 min
  • Cook Time: 1 hour 15 min
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Refreshing Korean cold noodles made with buckwheat and potato starch served over chilled broth, perfect for hot summer days.


Units Scale

Noodles and Toppings

  • 400 g dried Korean buckwheat noodles (naengmyeon)
  • 1 small cucumber, julliened
  • 2 hard-boiled eggs, halved
  • toasted sesame seeds, to garnish

Naengmyeon Broth

  • 8 cups water
  • 400 g beef brisket
  • 1 small onion, peeled
  • 2 stalks green onion, white sections only
  • 1 tsp whole black peppercorns
  • 1/4 cup apple cider vinegar
  • 2 tbsp Korean or nashi pear juice (strained from grated pear)
  • 3 tbsp caster sugar
  • 1 tsp sea salt
  • 1/2 tsp yellow mustard powder

Dongchimi Brine

  • 1/2 large Korean radish
  • 1/3 cup sea salt
  • 5 cloves garlic , peeled
  • 1 small ginger root, peeled and sliced
  • 1/2 green onions, cut into thirds
  • 1/2 Korean pear or nashi pear, cored and sliced
  • 4 cups of water


Dongchimi brine

  1. Peel the radish and cut it into small chunks or thin slices. Rinse the radish in cold water and drain.
  2. In a large mixing bowl, mix the salt and water together until the salt is fully dissolved.
  3. Add the radish, garlic, ginger, green onions, and pear slices to the saltwater mixture. Mix everything together until the vegetables are coated with the saltwater.
  4. Transfer the mixture to sterilized quart-sized jars, leaving about 1-inch of space at the top of each jar.
  5. Pour the remaining saltwater brine into the jars until the vegetables are fully submerged. Cover the jars with cheesecloth or a clean kitchen towel and secure with kitchen twine.
  6. Place the jars in a cool, dark place for about 2-3 days to ferment. You can taste the dongchimi brine after a day or two to check if it has reached your desired level of sourness.
  7. Once the dongchimi brine is fermented to your liking, transfer it to the refrigerator to stop the fermentation process. The dongchimi brine can be kept in the refrigerator for up to several months.

Naengmyeon Broth

  1. Soak the beef brisket in water for 20 minutes this will draw out the blood, then drain and add to a pot with 8 cups of fresh water, onion, green onion, and black pepper.
  2. Bring to a boil, skim off any scum, reduce heat, and simmer for 1 hour until the brisket is tender.
  3. Strain the broth and let it cool for 30 minutes.
  4. Combine the beef broth with dongchimi brine, vinegar, pear juice, sugar, salt, and mustard powder in a container. Freeze for 3-4 hours or overnight.


  1. Cook the noodles according to the package instructions. Rinse under cold water to cool them down, drain quickly, and portion them for serving.
  2. Pour the chilled broth over the noodles and pickled cucumber and egg.
  3. Serve immediately.


6 Responses

  1. I will take egg and the broth 🙂

  2. As we get into our 100°F plus days, this will be perfect for us. I found those noodles in our nation grocer for another recipe, so I know the readily available here. The method for combining the broth in the brine is really interesting. I’ve never really used any kind of fermentation process, so I’m interested to see how this all works.

  3. Eha says:

    I’ll try this over the next quiet weekend – there seems so much ‘ finesse I hope to taste!! I’ll definitely try the brine.!

  4. Noodles served in chilled broth? That sounds like heaven! I am a huge fan of cold soups and cold noodle salads, but this dish is definitely something new to me. Besides, it uses buckwheat noodles that happen to be one of my favourite, too. That’s a win-win!

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