Korean Cold Noodle Soup

Name: Korean Cold Noodle Soup
Cuisine: Asian, Korean
Ingredients: 4 cups beef broth; 2 cups dongchimi (radish water kimchi) brine; 1 tbsp sugar; 1 tbsp rice vinegar; 1 tsp soy sauce; Ice cubes; 400g naengmyeon noodles (buckwheat or arrowroot based); Toppings; 1 small cucumber, julienned; 1 Korean pear, thinly sliced; 1 boiled egg, halved; 100g boiled brisket or sliced cold beef; Sesame seeds (optional); 2 tbsp mustard paste (optional); 2 tsp gochugaru (Korean chili flakes); Vinegar and sugar (for adjustment)

Instructions

Refreshing and tangy, this chilled noodle dish combines chewy buckwheat noodles with a savory, slightly sweet broth, topped with crisp cucumbers, radish, and tender sliced beef for a perfect balance of flavors.

Updated at: Tue, 11 Feb 2025 19:09:21 GMT