Cold Buckwheat Noodles (Naengmyeon)

Cold Buckwheat Noodles, also known as Naengmyeon, offer a refreshing Korean culinary experience, especially during hot summer days. This dish features chewy buckwheat noodles immersed in a tangy, savory, and slightly sweet broth. It’s garnished with crisp cucumber, pear, and a boiled egg, providing a delightful contrast of flavors and textures. Naengmyeon can be enjoyed as a light lunch or a refreshing dinner option, making it a must-try for those interested in exploring Korean cuisine.

Ingredients

• 8 oz buckwheat noodles
• 4 cups vegetable or chicken broth
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp gochujang, Korean chili paste
• 1 whole cucumber, julienned
• 1 whole pear, julienned
• 4 whole eggs, hard-boiled and halved

Instructions

1. Cook the buckwheat noodles according to package instructions. Rinse with cold water until cool, then set aside.
2. In a large bowl, whisk together vegetable or chicken broth, soy sauce, rice vinegar, sugar, sesame oil, and gochujang until the sugar is dissolved.
3. Divide the rinsed noodles equally into serving bowls and ladle the prepared broth over them.
4. Garnish each bowl with julienned cucumber, julienned pear, and two halves of a hard-boiled egg.
5. Serve the noodles cold.

Keywords: Refreshing, Summer, Broth, Chewy Noodles, Korean

Spice Rack: Soy Sauce, Rice Vinegar, Sesame Oil, Gochujang

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---