Korean cold noodles

How to Make Korean Cold Noodles: A Complete Guide

Korean cold noodles, or *naengmyeon*, are a refreshing summer staple, loved for their chewy texture and balanced sweet-sour flavors. Here’s a simple guide to making them at home.

Ingredients: For the broth, you’ll need beef or anchovy stock, soy sauce, vinegar, sugar, garlic, and cucumber. The noodles are typically *buchimyeon* (Korean buckwheat noodles) or sweet potato starch noodles. Top with sliced beef, a boiled egg, pickled radish, and cucumber julienne.

Steps:

1. Prepare the broth: Simmer beef or anchovy for 20 minutes, then strain. Mix in 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, minced garlic, and ice water. Chill thoroughly.

2. Cook noodles: Boil noodles for 5-7 minutes until al dente, then rinse under cold water and drain.

3. Assemble: Place noodles in a bowl, add broth, and arrange toppings (beef, egg, radish, cucumber) on top. Garnish with sesame seeds and a slice of Korean pear for extra sweetness.

For a *mulnaengmyeon* (broth-based) version, keep the broth light and tangy. For *bibimnaengmyeon*, mix the noodles with gochujang (Korean chili paste), vinegar, and sesame oil instead of broth.

Enjoy this cool, flavorful dish on a hot day—it’s the perfect blend of savory, sweet, and refreshing!