Ice-Cold Noodles (Naengmyeon)

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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 are the best, as they contain buckwheat and sweet potato, which gives them a great springy texture. They’re also thinner than regular buckwheat noodles, which make them perfect for slurping. The ‘salad’ that I created to go on top is a real crowd- pleaser. Make more to serve on the side, if you like. Read more about Ice-Cold Noodles here.

Photo by Jean Cazals


Serves: 2


  • 475 ml (16 fl oz) beef stock
  • 1⁄4 tsp caster sugar
  • 1–2 tbsp rice vinegar
  • Pinch of sea salt
  • 200 g (7 oz) Korean buckwheat–sweet potato noodles (naengmyun)


  • 180 g (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
  • 1⁄2 tsp caster sugar
  • 1⁄2 tsp prepared Korean mustard (gyeoja) or English mustard
  • Pinch of sea salt

To Serve

  • 55 g (2 oz) sliced cooked roast beef, cut into 4 cm (11⁄2 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



  1. Prepare an iced water bath.
  2. 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.
  3. While the soup is chilling, make the noodles according to the pack instructions. Rinse well with cold water, massag- ing to remove excess starch. Drain and set aside.


  1. 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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@judyjoochef Instagram profile imageJap Chae noodles are totally habit forming with their toothsome springy texture and nutty roasted sesame oil.  I will throw in any seasonal vegetables— anything from sprouting broccoli, red onions, carrots, and wild garlic shoots. You can easily make this dish vegetarian or plant based, I love it with tofu and a medley of earthy wild mushrooms.  I sometimes even make a luxurious version with sea urchins and caviar. Yum! 
Recipe on my website 
#korea #korean #koreanfood #noodles #japchae #koreanfoodmadesimple #chefsofinstagram #chefs #chefslife #judyjoo #foodporn #food #foodphotography2 weeks ago via Instagram
@judyjoochef Instagram profile imageThank you @wolfandbadger 🙏🙏

Repost from @wolfandbadger @melodyrose_uk 
London based, Korean-American Chef, @judyjoochef is the founder of @seoulbirduk and has also recently joined the Food Council for @cityharvestlondon & @cityharvestnyc. ⁠
We caught up with her to talk all things food and philanthropy, plus she's also prepared an easy and heartwarming Spiced Butternut Squash Soup recipe, one of her staple dishes to see you through the winter months.⁠
Read the full piece and get the recipe via the link in bio 🔗2 weeks ago via Instagram