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Jinju Naengmyeon, Korean cold noodles with red pepper paste and fresh vegetables
Icy cold Jinju Naengmyeon served with sliced beef and cucumber

Jinju Naengmyeon

Author: Flavelo
Recipes Side Dishes
This dish is a play on textures and temperatures: the meeting of ice-cold, tart broth and elastic, chewy noodles is a lifesaver in the summer heatwave. Originally from North Korea, in the city of Jinju it is served with richer toppings, often beef. The secret lies in the texture of the noodles, made uniquely elastic by their starch content.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large pot for boiling noodles
  • Colander and a bowl of iced water
  • Chopping board and sharp knife
  • Mixing bowl for the soup

Allergen Information

⚠️ Eggs
⚠️ Fish
⚠️ Sesame

Instructions

1 ✓

If using raw meat, boil until tender in salted water, then cool completely and cut into thin slices. If you have ready-cooked meat, simply slice it.

Tip: It's worth slicing the meat against the grain so it's more tender to chew.
2 ✓

Prepare the soup: mix the cold stock with the chogochujang, sesame oil, sugar and vinegar. Taste and add salt if necessary.

Tip: Flavours are less intense when cold, so you might feel the soup is a bit excessive at room temperature – this is normal (temperature sensitivity of taste buds).
3 ✓

Cut the cucumber into thin strips (julienne), halve the boiled egg.

Tip: The cucumber adds freshness and crunch, counterbalancing the softness of the noodles.
4 ✓

Boil the noodles in boiling water according to the packet instructions (usually 2-3 minutes). Drain immediately and wash in ice-cold water, rubbing until completely cooled.

Tip: The shock cooling seals the surface of the noodles and halts cooking, resulting in elasticity (starch retrogradation).
5 ✓

Serving: Place the noodles in a bowl, pour over the icy soup, and crown with the meat, cucumber, egg and fresh coriander.

Tip: Serve immediately, as the noodles will soak up liquid over time and lose their texture.

Recipe FAQ

Why do the noodles stick together?
If you don't cool them immediately and thoroughly, the starch remaining on the surface causes them to clump. Washing is essential!
Can I use regular noodles?
Naengmyeon requires special noodles made from buckwheat or sweet potato starch for that characteristic chewy texture.

Ingredients

  • 200 g Naengmyeon noodles (buckwheat or sweet potato based)
  • 100 g Beef (cooked shin or shank)
  • 1 Cucumber
  • 1 Boiled egg
  • 1 l Korean cold soup base (Dongchimi brine or chilled beef stock)
  • 1 tbsp Chogochujang (vinegared chilli sauce)
  • 1 tsp Sesame oil
  • 1 tbsp Sugar
  • 1 tbsp Vinegar (rice vinegar or cider vinegar)
  • 1 tbsp Fresh Coriander
  • 1 pinch Salt