Naengmyeon (냉면) Korean Cold Noodle Soup

Korean Naengmyeon (냉면) —  cold noodle soup made with chewy buckwheat noodles and topped with refreshing cucumber, radish, Asian pear, and a boiled egg — is a dish that instantly takes me back to my childhood. Traditionally, the long noodles are eaten without cutting, symbolizing longevity and good health. My father often made this cold noodle soup for us on hot summer days. He would drop a few ice cubes into each bowl, which my siblings and I loved — as children, there was nothing more fun than playing with ice cubes floating around in our soup, ha-ha! Cooking the traditional Korean dishes of my youth allows me to honor my father’s legacy and heritage. It helps me stay connected to him and feel his love, even though he’s no longer with us. Through these foods, I’m reminded that life truly does come full circle, bringing me home to my roots. 

 Naengmyeon (냉면) Korean Cold Noodle Soup

Ingredients: 

10 ounces buckwheat noodles 

1 cucumber, cut into thin strips

1 Korean pear or any type of pear will do

1 daikon (white radish), cut into thin strips

Hard-boiled eggs, cut in halves 

2 tablespoons sesame seeds

Beef Bone Broth 

Ice cubes

Optional: spicy mustard, apple cider vinegar

  

Directions: 

1.  Place noodles in a pot of boiling water and cook for 4 minutes.  Rinse them with cold water.  

2. Boil the eggs to make hard boiled eggs.  Peel cucumber and radish and slice into thin strips.  Slice pear into thin strips.  

3.  Place the desired amount of noodles into each bowl.  Pour beef bone broth into each bowl.  Add your refreshing toppings of sliced cucumber, radish, and pear.  Add a half-boiled egg on top of each bowl and sprinkle with sesame seeds.  Spicy mustard and apple cider vinegar is often added to this soup. Enjoy!