Naeng-myeon (Korean Cold Noodles) Recipe

Summer may end soon, but that doesn’t mean you can’t still enjoy a good plate of cold noodles! Naengmyeon is a beloved Korean dish consisting of long, thin buckwheat noodles and clear cold beef broth. Try it on for a cool lunch or a soothing dinner!

Recipe by: The Kitchn / Korean Bapsang


  • 230 g beef brisket
  • 2 cloves of garlic
  • 1 onion
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp salt
  • 4 thin slices ginger
  • ½ cup Korean buckwheat noodles or Japanese soba noodles
  • 230 g Korean radish / daikon
  • 1 tbsp vinegar
  • 2 boiled eggs
  • 1 cucumber
  • Hot mustard paste
  • Sesame seed
  • Asian pears (optional)

How to Make:

  1. Clean and thinly slice the radish. Mix with vinegar, sugar and salt until the sugar is dissolved. Set aside.
  2. In a pot, put beef brisket, onion, ginger, garlic and around 2.5 litres of water. Boil with a medium to medium-low heat. When the meat is tender (approximately one hour in), put in the soy sauce and boil for another 10 minutes. Strain and cool the broth.
  3. Cut the beef, cucumber and pears into thin slices. Cut the boiled eggs in half.
  4. Boil the noodles until cooked, then drain and rinse them in ice water.

5. Place one serving of noodles in a bowl, and top with beef, cucumber and pears. Pour the broth around the noodles. Serve with the radish, eggs, vinegar, sesame seed and hot mustard paste.

Author: Joseph Campbell

Hi there! I'm Joseph Campbell, a Sydney-based writer and food blogger. Follow me each week as I take you around on my food adventures.