Cold buckwheat noodle soup is a number one summer dish in Korea. It is a very cool and refreshing meal. Some people like to eat this in the cold of winter too. You can make a large portion of broth and beef and then freeze them. This way, whenever you want to have this dish, you can quickly and easily prepare it. There is a package that is sold for this noodle, which includes the buckwheat noodles, broth powder, and liquid seasoning. With that, you only need some garnishing such as the beef, egg, pickled radish, pickled cucumber, or Asian pear depending on your tastes. However, many people asked me to teach them how to make this soup from scratch, so I’m happy to share this recipe with you. It can be a little complex and time consuming to make it, but it is worth it to get the great flavor and good health. 🙂
Yield: 4 Servings
Short Korean Lesson
- Mul (물) = Water
- Bul (불) = Fire
- 3-4 Servings Buckwheat Noodles for NaengMyeon
- 10 oz Beef
- 2 Hard Boiled Eggs
- 1 Asian Pear
- Some Pickled Radish
- Some Pickled Cucumber
- Some Sesame Seeds
Beef Broth Ingredients
- 4 oz Korean Radish
- 12 Cups Water
- ½ Onion
- 2 Green Onions
- 6 Garlic Cloves
- 1 Finger Nail Sized Piece of Ginger
- 5 Pieces Kelp (1×2 inch)
- ½ tsp Peppercorns
- 2 tsp Soup Soy Sauce
- 1 tsp Salt
- 1 Tbsp Sugar
- 1½ Tbsp Vinegar
To make the broth, in a large pan, add 12 cups of water, 10 oz of beef, 4 oz of Korean radish, ½ of an onion, 2 green onions, 6 garlic cloves, 1 finger nail sized piece of ginger, 5 pieces of kelp (1×2 inch), ½ tsp of pepper cones.
Once it starts to boil, wait 5 more minutes, and remove the kelp and cook for the rest of the 1½ hours on medium. Occasionally remove the foam from the surface of the broth.
After the broth is done, drain the broth with cheesecloth to make the broth clear. Only save the broth and the beef; discard the rest. You will get about 5 cups of beef broth.
Pour the broth in a 1.5 quart sized glass storage container. Add 2 tsp of soup soy sauce, 1 tsp of salt,
1 Tbsp of sugar, and 1½ Tbsp of vinegar. Mix well and taste it. Depending on your taste you can add more vinegar or salt. Keep this broth in the refrigerator, and place it in the freezer for about 3 hours before serving. You can also store it in the freezer and thaw it when you are ready to make this dish.
When the beef has cooled down, slice it thinly to use as a topping later.
Cut the hard-boiled egg in half and slice an Asian pear thinly. These will be used as toppings also.
When all the broth and toppings are ready, cook the buckwheat noodles in boiling water for about 2 minutes. Follow the instructions from the buckwheat noodle package you have.
Rinse the cooked noodles in cold water twice and drain the water.
Take the broth out of the freezer. It will have some nice chunks of ice in it.
In a serving bowl, add some noodles and put some of the pickled radish on top.
Garnish it with the pear, pickled cucumber, beef, and the egg.
Pour some of the broth in the bowl right before serving. That way the ice will not melt away before it is time to eat.
Depending on your taste, you can add a little bit of Korean mustard paste or vinegar.
Sprinkle some sesame seeds on top. It is ready to serve. Cool and delicious~~~ You should try it someday. Thanks. 🙂