Naengmyun (cold noodle soup)

Naengmyun (cold noodle soup)


I’m not Italian. I’m not Korean either. But I really, really love Korean food. Thanks to my friend Jane, Kimchi and I were introduced at the age of 10. It’s been a long and fulfilling relationship that opened my eyes, and tastebuds, to all Korean cuisine.
This recipe was adapted from Chef Judy Joo’s recipe for Naengmyun. It’s a super cold beef noodle soup that is enjoyed in the hot summer months. Which, in the south, is very much upon us. I may not make it through June with this humidy.I fortified store bought beef stock with some aromatics and beef bones to achieve a strong meaty flavored broth. I’ve added some Hondashi to my stock. It’s a type of fish stock bouillon. It adds a certain flavor depth that you get in asian cuisine. The noodles are made of a buckwheat and sweet potato combination. They’re long, stretchy, and super chewy. MMM. I used left over sliced skirt steak to top my soup since I happened to have some. If you’re planning on making this, I would grill off the meat the day before so it has plenty of time to chill in the fridge. A quick pickled salad of asian pear, cucumber, and red onion is the fresh element that elevates all the flavors in the broth. It’s important that all components are cold when putting this dish together. It’s bright, refreshing, and satisfying. Slurrrrp it up!
Cold Beef Noodle Soup

makes 4 bowls

Recipe adapted from Judy Joo’s Naengmyun recipe on Korean Food Made Simple

1 1lb skirt or flank steak
2-3 Tb canola oil
salt & fresh pepper (lots)


For the broth:

2  (64 oz) containers good quality beef stock
1 onion, cut in half3 carrots, cut in half if large
2 stalks celery2 stewing beef bones
3 Tb rice wine vinegar
1 1/2 Tb Hondashi
1 Tb sugar
1/2 tsp salt

For the quick pickled topping:
1/4 cup asian pear – or bosc pear if you can’t find an asian pear, julienne
1/4 cup cucmber, julienne
1/4 cup red onion, sliced very thin
3 Tb red wine vinegar
1 tsp sugar
1/2 tsp salt

The rest:
1 package Naengmyun noodles – find HERE
4 eggs, room temp
seaweed strips
black sesame seeds


For the beef: Pre-heat your grill or grill pan to high, direct heat. Slather the steak with the oil and season GENEROUSLY with salt and fresh pepper. Grill for 3-4 minutes on each side. For best results, grill to medium-rare. Set aside to cool then place in the fridge for 6 hours or over night for best results.

For the broth: Place all ingredients in a large stock pot. Bring to a boil and simmer for 40 minutes. Turn the heat off and let the broth come to room temperature. Strain the broth and refrigerate until chilled.


For the quick pickled topping: (Do this before serving and eating) Mix all ingredients together and let sit for 20 minutes.

The rest: Bring a pot of water to rolling boil. Slowly lower the eggs into the water. Boil for EXACTLY 6 minutes for a soft yolk. As soon as they’re done, run cold water over them until they are cool enough to handle. Peel and set in the fridge to cool completely.

Cook noodles as per package instructions. When you drain the noodles, run cold water over them and massage a bit.

Assembly: Slice the cold beef thinly.

Cut noodles with kitchen scissors, because they’re super long, and place in each serving bowl.

Spoon the broth over top of the noodles.

Lay a few slices of beef on top of the noodles.

Slice the egg in half and place in the bowl.

Top with quick pickled salad.

Garnish with seaweed and sesame seeds.