Naengmyeon (Korean Cold Noodle Soup)

REFRESHING ICE COLD NOODLES

This totally addictive dish is from North Korea, where my dad is from, so it’s dear to his heart. My mum used to make it for him in the summertime, and I can still remember the slurping noises at the dinner table when it was served.

Naengmyun noodles (similar to Japanese soba) are the best, as they contain buckwheat and sweet potato, which gives them a great chewy texture. They’re also thinner than regular buckwheat noodles, which make them perfect for slurping. The noodles are typically served within an ice cold, savoury, slightly sweet-tangy broth made from beef stock and the brine from fermented radish kimchi (dongchimi).

Ice cold Korean noodles (Mul-naengmyeon)

USER FRIENDLY VERSION

I make a simple version of this classic naengmyeon, using vinegar to mock the sour taste of the dongchimimul, which can be quite time consuming to make. The vinegar does the trick, and the broth tastes just as refreshing. A crisp pear, cucumber, and red onion salad tossed in a strong Korean mustard dressing complement the broth, bringing a bit of welcome texture and kick. I toss in ice cubes to keep everything cold, and serve it alongside a frosty beer.

Read my article on the origins and history of Korean cold noodles.

INGREDIENTS

Find out more about each ingredient and where to buy it by clicking on the ingredient links below!

Ingredients

Serves 2

Noodles

  • 475ml (16 fl oz) beef stock
  • ¼ tsp caster sugar
  • 1-2 Tbsp rice vinegar
  • Pinch of sea salt
  • 200g (7 oz) Korean sweet potato noodles (naengmyun)

Salad

  • 180g (6 oz) julienned unpeeled Asian pear or other firm but ripe pear
  • 2 Tbsp julienned unpeeled cucumber
  • 2 Tbsp julienned red onion, soaked in iced water for 10 minutes and then drained
  • 1 Tbsp rice vinegar
  • ½ tsp caster sugar
  • ½ tsp prepared Korean mustard (gyeoja) or English mustard
  • Pinch of sea salt

To Serve

  • 55g (2 oz) sliced cooked roast beef, cut into 4cm (1 ½ in) wide pieces
  • 2 large eggs, hard-boiled, peeled and halved or quartered lengthways
  • Freshly ground black pepper
  • Roasted sesame seeds
  • Roasted seaweed (kim), julienned

Method

FOR THE NOODLES

Prepare an iced water bath.

In a medium saucepan, heat the stock with the sugar over a low heat, stirring until the sugar has dissolved. Stir in 1 tablespoon of the vinegar and the salt, adding more vinegar to taste. Remove from the heat, pour into a heatproof container and chill over the iced water bath.

While the soup is chilling, make the noodles according to the pack instructions. Rinse well with cold water, massaging to remove excess starch. Drain and set aside.

FOR THE SALAD

In a small bowl, toss together all the salad ingredients.

Divide the noodles between two bowls. (Add some crushed ice to the base of the bowls to keep the noodles well chilled, if you like). Pour the cold broth over the noodles.

Top the noodles with the salad. Divide the roast beef and eggs between the bowls. Grind pepper over each egg and sprinkle with sesame seeds and seaweed.

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Social media

@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza10 hours ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife1 day ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats4 days ago via Instagram
@judyjoochef Instagram profile imageLondon, you really brought the heat this past weekend! 🔥🇰🇷

Had an absolute blast teaching at the K-Food BBQ Cook School at @tasteoflondon — it was such a joy to share the bold and totally addictive flavors of Korean BBQ with so many hungry (and K-BBQ-loving!) Londoners.

I served up one of my all-time favorites: Korean marinated beef short ribs — galbi, of course! 🥩✨

I even had the honor of meeting Korea’s Ambassador to the UK, Yoon Yeocheol — a proud moment made even better by the scent of char grilling meat in the air.

Huge thanks to everyone who came through to cook, taste, and celebrate Korean food with me — and to the brilliant @julian_d_brown_chef for bringing the BBQ magic alongside me! This is what I call BBQ with Seoul. ❤️

Big thanks to our friends at @koreafoodsuk for making it all happen, and to @hexclad_europe and @firemadeuk for keeping the setup sharp and the flames steady 🔥

You can even find the recipe in K-Quick, my latest cookbook 📚@quartobooksuk @quartobooksus @whitelionpublishing6 days ago via Instagram
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