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Korean Cold Noodles

Korean Cold Noodles Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz dried naengmyeon noodles
  • 2 cups cold water
  • 2 tbsp beef dashida powder
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp fine sea salt
  • 2 cups ice cubes
  • 1 small cucumber
  • 1/2 Korean pear or Bosc pear
  • 2 large eggs
  • Toasted sesame seeds
  • Prepared Korean mustard (gyeojang) and rice vinegar, for serving

Method
 

  1. Stir together the water, dashida powder, rice vinegar, sugar, soy sauce, sesame oil, and salt until dissolved. Add the ice cubes and stir until very cold.
  2. Boil the eggs for 8 minutes, then cool in ice water. In the same boiling water, cook the noodles for 3 to 4 minutes. Drain and rinse under cold running water, rubbing gently, until cool and slick.
  3. Peel and halve the eggs. Slice the cucumber into matchsticks and the pear into thin strips.
  4. Divide the noodles into two bowls. Pour the icy broth over them and top with cucumber, pear, egg halves, and sesame seeds. Serve immediately with mustard and extra vinegar.

Notes

If you can find prepared naengmyeon broth packets, use them to save even more time. Keep a few ice cubes in each bowl as guests eat to maintain the chill on a hot day.