Naeng Myeon Ice-Cold Noodles

This dish is one of my dad's favorites. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat, giving them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The "salad" that I developed that goes on top is a total crowd-pleaser. Make more to serve on the side, if you like.
  • Level: Easy
  • Total: 55 min (includes chilling time)
  • Active: 25 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Noodles:

About 2 cups (500 milliliters) beef stock

1/4 teaspoon superfine or caster sugar

1 1/2 teaspoons rice vinegar

Pinch sea salt or kosher salt

7 ounces (200 grams) Korean buckwheat-sweet potato noodles

Salad:

3/4 cup (86 grams) julienned skin-on Nashi pear (or any hard pear)

2 tablespoons julienned skin-on cucumber

2 tablespoons julienned red onion, soaked in ice water for 10 minutes

1 tablespoon rice vinegar

1/2 teaspoon English or Korean mustard

1/2 teaspoon superfine or caster sugar

Pinch sea salt or kosher salt

2 ounces (46 grams) sliced roast beef, cut into thin pieces

2 hard-boiled eggs, halved, for garnish

Freshly ground black pepper

Toasted sesame seeds, for garnish

Julienned dried seaweed, for garnish

Directions

  1. For the noodles: In a medium saucepan, heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved. Stir in the vinegar and salt. Remove from heat, pour into a freezer-proof bowl and place in the freezer until well chilled.
  2. While the soup is chilling, make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.
  3. For the salad: Mix together the pear, cucumber, red onion, rice vinegar, mustard, sugar and salt in a small bowl.
  4. To serve: Divide the noodles between 2 large bowls. Pour the cold broth over the noodles. Top each bowl with a handful of the salad. Divide the roast beef and eggs between the bowls. Grind pepper over each egg and sprinkle with sesame seeds and a bit of seaweed. Serve with the rest of the salad on the side.

Cook’s Note

Add crushed ice to each bowl of noodles to keep it well chilled.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.