Description
A refreshing and easy recipe for Korean Cold Noodles (Naengmyeon) perfect for summer.
Ingredients
Scale
- 1 liter water
- 2.5 tablespoons Korean dashi powder (or beef stock as substitute)
- 4 tablespoons vinegar (white or apple vinegar)
- 4 tablespoons sugar
- 1 serving of Korean cold noodles (naengmyeon), soba, somen, or thin spaghetti
- 1 boiled egg, halved
- 1 cucumber, cut into thin slices
- Ice cubes (optional, but recommended)
Instructions
- Make the broth – In a pot, mix 1L water, 2.5 tbsp dashi powder, 4 tbsp sugar, and 4 tbsp vinegar. Bring to a boil, then chill in the fridge or freezer.
- Cook the noodles – Boil 1 serving of noodles (naengmyeon, soba, or somen) per package instructions. Rinse under cold water and drain.
- Prep toppings – Boil 1 egg (9–10 min), peel and halve. Slice cucumber into thin matchsticks. Optional: keep a few ice cubes for extra chill.
- Assemble – Place noodles in a bowl, pour chilled broth over, add cucumber and egg on top. Drop in ice cubes and enjoy cold!
Notes
- For a vegetarian option, use vegetable dashi powder.
- Adjust the sweetness of the broth by adding more or less sugar according to taste.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling and Chilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Korean Cold Noodles, Naengmyeon, Summer Recipe, Easy Noodles