Naengmyeon (Korean Cold Noodle Soup)

REFRESHINGLY CLEANSING 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).

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 cool and crisp pear, cucumber, and red onion salad tossed in a strong Korean mustard dressing complements 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!

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