Icy Naengmyeon: The Ultimate Cooling Noodles
Elastic buckwheat noodles served in a tangy, partially frozen beef broth. It's the most refreshing bowl of soup you'll ever try.
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30 min
Easy
Coreana
2 servings
The story behind
I used to tell my friends that the best way to survive a heatwave is a bowl of soup with ice cubes in it, and they thought I was crazy until they tried Naengmyeon. There's something so satisfying about the chewy texture of the noodles combined with the sharp, vinegary kick of the cold broth. It’s a dish that dates back to the Joseon Dynasty and has remained a beloved classic. I love having this for a light dinner on a humid evening. For the drink, a glass of cold corn silk tea or just sparkling water works wonders. It’s crisp, clean, and honestly, a bit of a culinary magic trick.
Instructions
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1Prepare the broth by placing it in the freezer until it develops a slushy, icy texture.
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2Boil the noodles for about 2-3 minutes. Don't overcook them; you want that signature 'snap'!
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3Rinse the noodles thoroughly under cold running water to remove excess starch and keep them from sticking.
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4Place the noodles in a large chilled bowl and pour the slushy broth over them.
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5Add the vinegar and sugar to the broth, adjusting to your liking.
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6Top with the cucumber, egg, and sesame seeds. Serve immediately while it's bone-chillingly cold.
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