Naengmyeon (Korean Cold Noodle Soup)

REFRESHING 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).

Ice cold Korean noodles (Mul-naengmyeon)

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

Ingredients

Serves 2

Noodles

  • 475ml (16 fl oz) beef stock
  • ¼ tsp caster sugar
  • 1-2 Tbsp rice vinegar
  • Pinch of sea salt
  • 200g (7 oz) Korean sweet potato noodles (naengmyun)

Salad

  • 180g (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
  • ½ tsp caster sugar
  • ½ tsp prepared Korean mustard (gyeoja) or English mustard
  • Pinch of sea salt

To Serve

  • 55g (2 oz) sliced cooked roast beef, cut into 4cm (1 ½ 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

Method

FOR THE NOODLES

Prepare an iced water bath.

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.

While the soup is chilling, make the noodles according to the pack instructions. Rinse well with cold water, massaging to remove excess starch. Drain and set aside.

FOR THE SALAD

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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Social media

@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Who needs a bamboo sushi mat when you’ve got this trick up your sleeve?

Folded Kimbap = all the flavor, none of the fuss. It’s the ultimate rice roll remix and your new favorite lunch hack. 

I’m loading mine up with a melty slice of sharp cheddar, a few savory layers of ham (or go real with Spam! @spambrand), and a gooey, runny egg for that perfect yolky drip. 

Your ultimate breakfast sandwich got a seaweed-wrapped makeover—and yes, it’s as crave-worthy as it sounds.

Once you fold, you won’t roll back. 
Swipe for the fold, save it for lunch prep — no rolling mat required 😉

💡: @samsunguk 
🛒: @koreafoodsuk 
📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients
For the rice:
• 200g (1 cup) steamed short-grain white rice
• 1 tbsp roasted sesame oil
• 1 tsp roasted sesame seeds
• Sea or kosher salt, to taste
For the filling:
• 4–6 slices of Spam (5mm thick)
• 2 large eggs
• 75g (¼ cup) chopped cabbage kimchi
• 2 perilla (kkaennip) leaves (optional)
To assemble:
• 2 roasted seaweed (gim) sheets (approx. 19 x 22cm / 7½ x 8½in)

Method
1. Mix rice with sesame oil, sesame seeds, and salt. Set aside.
2. Fry Spam until golden brown. Remove and drain on paper towel.
3. In the same pan, fry each egg, breaking the yolk and shaping into a square (~3 x 3 in).
4. Fold a seaweed sheet into quarters and unfold. Cut one slit to the center along a fold line.
5. Fill each quadrant:
 - Bottom right: rice
 - Top left: Spam
 - Top right: egg
 - Bottom left: perilla + kimchi (if using)
6. Fold the quadrants up clockwise to create a layered wrap.
7. Repeat with second sheet and remaining ingredients.

@quartobooksuk @quartobooksus @whitelionpublishing
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #FoldedKimbap #Saga Kimbap #KoreanLunchbox #EasyKoreanRecipes #KoreanFoodTok #QuickRecipes #Seoulplaza10 hours ago via Instagram
@judyjoochef Instagram profile imageBack at it with another internet-breaking bite from K-Viral Kitchen 💥✨

Meet Dubai Chocolate Hotteok — Korea’s classic stuffed pancake with a luxury twist.

Golden and crispy on the outside, oozing with melty chocolate and pistachio cream on the inside, plus buttery kataifi crunch in every bite. 💚🍫

This one’s close to my heart. As a kid in Seoul, I’d wait (impatiently!) in the winter cold for that molten sugar filling to cool down — torture in the moment, pure joy in the first bite.

I recreated that same nostalgic dough — soft, chewy, and golden — for my first cookbook, and it was featured in @nytimes. It’s the perfect base for this viral upgrade. 📰👩🏻‍🍳

Even BTS has been spotted snacking on hotteok — so yes, it’s officially a K-pop-approved treat. 💜

It’s sweet, nutty, melty magic — and totally deserves its viral crown. 👑

📍 Ingredients via @koreafoodsuk 
💄 Glam by @jonesroadbeauty & @justbobbidotcom 

👩🏻‍🍳 Pro tip: Chill your filling so it is easier to stuff in the dough.

Save this for your next dessert drop — or better yet, make a batch now.

DM me for the recipe!

@nytcooking 
#KviralKitchen #JudyJoo #JudyJooChef #Hotteok #GlowUp #DubaiChocolate #StuffedPancakes #KoreanDessert #ViralRecipe #EasyKoreanFood #SweetToothCravings #DessertTok #ChocolateLoversClub #AsianDesserts #TikTokMadeMeTryIt #FoodTrendAlert #ChefsOfInstagram #StreetFoodLovers #PistachioEverything #HexClad #KRecipeReel #SeoulBites #SnackAttack #WomenInFood #NYTFeatured #HotteokRecipe #StreetFood #GlobalFlavors #BTS #BTSApproved3 days ago via Instagram
@judyjoochef Instagram profile imageI had the absolute best time cooking (and chatting!) at the National Geographic Traveller (UK) Food Festival last weekend. 

It was such a treat talking about my latest cookbook K-Quick — thank you to everyone who stopped by to chat and share your love for Korean food. 💛📚

Huge thanks to everyone who came to the Main Stage and stopped by the Speakers’ Corner — it was such a joy sharing the bold, punchy flavors of Korean cuisine with you all. 🇰🇷🔥

There’s nothing better than connecting through food — and this weekend was packed with global bites, good vibes, and so many fellow food lovers. I also loved wandering around and stopping by some of the incredible booths — so much inspiration in one place 🌍🍴

Special thanks to @faridazeynalova for such a fun conversation on stage — loved every minute!

And a big thank you to @natgeotraveluk for having me — what a line-up, what a crowd, what a festival. 

Until next time!

@natgeo @quartobooksuk @quartobooksus @whitelionpublishing 
#NGTFoodFestival #JudyJoo #JudyJooChef #kquick #KoreanSoulFood #TasteOfKorea #WomenInFood #FoodFestivalVibes #GlobalFlavours #FoodDemo #KoreanCooking6 days ago via Instagram
@judyjoochef Instagram profile imageMark your calendars! 🗓️ AUG 24

I’ll be at @thebigfeastival on Sunday, August 24th cooking up bold Korean flavors and festival-ready bites.

Come hungry — and come say hi! 🇰🇷🔥

#BigFeastival #JudyJoo #JudyJooChef #KoreanRecipes #KoreanSoulFood #KoreanCooking #Korea #KoreanComfortFood #FestivalFood #WomenInFood #TasteOfKorea1 week ago via Instagram
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