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North Korean Naengmyun (Cold Noodles)

A delicious cold noodle soup that is full of amazing flavors and texture.  This is a recipe you will make again and again!
Course Main Dish
Cuisine North Korean
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 101kcal
Author International Cuisine


  • Ingredients
  • 1 package of buckwheat noodles
  • 8 cups water
  • 4 shiitake mushrooms
  • 4 inch piece of dried kelp
  • 10 dried anchovies head and intestines removed
  • 1 Tablespoon mustard powder
  • 2 cucumbers sliced thinly
  • salt
  • sugar
  • rice vinegar
  • 1 Asian pear
  • 2 hard-boiled eggs sliced thinly or in quarters
  • young summer radish kimchi


  • Make stock for naengmyeon:
  • Boil 8 cups of water with 4 shiitake mushrooms, a 4 inch piece of dried kelp, and 10 dried anchovies with the heads and the intestines removed for 20 minutes over high heat.
  • Lower the heat to low and simmer another 20 minutes.
  • Cool it down and keep it in the refrigerator.
  • Prepare toppings:
  • Mustard paste:
  • Mix 1 tbs of mustard powder and ½ tbs water. Put it in a warm place to ferment it for 5 minutes. Set aside.
  • Cucumber:
  • Slice 2 cucumbers into thin strips. Add a ½ pinch of salt, ½ teaspoon of sugar, and ½ teaspoon of vinegar. Mix it up and and set it aside.
  • Pear:
  • Slice 1 Asian pear into thin strips. You can use either Korean pear or bosc pear. Soak it in water and add ½ teaspoon sugar. Set it aside.
  • Egg:
  • Slice the hard-boiled eggs into quarters or slices
  • Make the noodles:
  • Put a package of buckwheat noodles into a big pot of boiling water. Stir them with a wooden spoon so that the noodles don’t stick to each other. Keep boiling for about 3-5 minutes until cooked.
  • When the noodles are cooked, move the pot to the sink and pour cold water over them. Drain some of the water out and pour more cold water over them again.
  • Drain the noodles in a colander.
  • Put it all together:
  • For each serving you need to make, mix 2 cups of stock in a bowl with 2 teaspoons vinegar, 1 teaspoon salt, and 2 teaspoons sugar. Add more vinegar to taste. Add a few ice cubes to make it even colder.
  • Place noodles in a bowl and add the cold broth, cucumber, pear, mustard paste, and egg on top. Serve cold. If you have kimchi juice or young summer radish kimchi, add some to the noodle soup. You can garnish with some radish sprouts. You can also serve with some red pepper paste on the side.


Calories: 101kcal | Carbohydrates: 11g | Protein: 6g | Fat: 3g | Cholesterol: 99mg | Sodium: 79mg | Potassium: 367mg | Fiber: 2g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 6.7mg | Calcium: 71mg | Iron: 1.2mg