Beat the Heat with EASY Korean Cold Noodles (Naengmyeon)!

Simple Cold Noodles with Dashi Broth - A Refreshing Summer Treat

Cooking time : 10mins or 70mins

There’s something deeply satisfying about a bowl of cold noodles on a sweltering summer day. Light, tangy, and icy-cold, it’s the kind of dish that cools you from the inside out. Normally, making Korean cold noodles (naengmyeon) can be a bit of a process - especially when it comes to boiling beef or radish broth from scratch. But on a hot day, who has the patience for that?

So I decided to simplify. This is a quick and easy cold noodle recipe made with a dashi-based broth that comes together in just a few minutes. It’s a game-changer for those craving something refreshing but not in the mood for labor-intensive cooking.

But it was super amazing.

Let me show you how I made it!

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Ingredients

For the Noodles:

• 1 serving of cold noodles (commercial Korean cold noodles or any thin noodles like buckwheat noodles, somen, soba, or even angel hair pasta)

For the Broth:

• 1 liter water
• 2.5 tablespoons Korean dashi powder (or beef stock as a substitute)
• 4 tablespoons vinegar (white vinegar or apple vinegar)
• 4 tablespoons sugar

For the Toppings:

• 1 cucumber, thinly sliced into matchsticks
• 1 boiled egg, halved
• Ice cubes (optional but highly recommended)

🥢 Tip: Korean cold noodle packs are sold at most Asian grocery stores and come with pre-packed mustard and vinegar sauce - but you won’t need those for this recipe.

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Why I Love This Recipe

What makes this recipe stand out is the use of dashida - a Korean broth base usually made from beef and kelp. It’s rich in umami and works wonderfully for cold dishes. By mixing dashi with vinegar and sugar, we get that sweet-tangy flavor profile that’s iconic in Korean cold noodle soups - but without the long cooking time.

This broth comes together in under 10 minutes and can be chilled in the fridge or freezer while you prep the rest of the meal.

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How to make it - Step-by-Step Instructions

1. Make the Quick Dashi Broth

In a medium saucepan, combine:

• 1 liter of water
• 2.5 tablespoons of dashi powder
• 4 tablespoons of sugar
• 4 tablespoons of vinegar

Bring everything to a gentle boil, stirring to dissolve the sugar and dashi. Once it starts boiling, turn off the heat.

🧊 Quick Cool Tip: Transfer the broth to a metal bowl and place it in the freezer for 20–30 minutes. Alternatively, pour it into a pitcher and chill in the refrigerator for 1–2 hours. Or you can add ice!

The key here is making the broth cold enough so that when it hits the noodles, it doesn’t turn them warm. You want that shocking, icy-cold bite!

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2. Prepare the Noodles

While your broth chills, bring a pot of water to a rolling boil. Add your cold noodles (or substitute) and cook according to the package instructions.

General Naengmyeon noodles (Buckwheat) should only take 50 seconds in the boiling water! For other noodles options, make sure you double check the cooking time because each noodle has different cooking time.

Drain immediately and rinse under ice-cold water several times. Swish the noodles around with your hands to remove excess starch. This step is important for keeping the noodles springy and refreshing

If you’re using soba noodles or somen, be sure to follow the cooking time carefully to avoid overcooking. They should be firm, not mushy.

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3. Boil the Egg and Slice the Cucumber

This step is as simple as it gets:

• Boil one egg for 9–10 minutes, then cool it under cold running water. Peel and halve.
• Slice your cucumber into thin matchsticks for a fresh crunch.

You can also add radish slices, Asian pear, or pickled vegetables for variety if you like.

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4. Assemble the Cold Noodle Bowl

Now comes the best part - bringing it all together!

1. In a deep bowl, place the rinsed and drained noodles.
2. Pour over your chilled broth, making sure the noodles are fully submerged.
3. Add a handful of ice cubes for extra chill.
4. Top with sliced cucumber and a boiled egg half.
5. Add vinegar and mustard for more flavor taste! (All Korean Naengmyeon restaurant gives you vinegar and mustard on the side for add-ons).

🌶️ Optional Garnishes: You can add a dollop of spicy mustard, gochugaru (Korean chili flakes), or even sesame seeds for added flavor and texture.

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How to Serve

Serve immediately, as the broth is at its coldest and the noodles are bouncy and perfect. I recommend pairing it with:

• A side of kimchi
• Grilled meat or pan-fried tofu
• A refreshing barley tea or iced green tea

This makes an excellent light lunch or cool dinner option, especially when the heat makes you lose your appetite.

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Substitutions & Variations

• No dashi? No problem. Substitute with beef stock powder or Dongchi-mi broth (Korean non spicy cold kimchi broth).
• No cold noodles? Use angel hair pasta, vermicelli, soba, or somen - anything thin and quick-cooking works well.
• Vegan version? Use vegan dashi or kombu broth and skip the egg.
• Want more flavor? Add a splash of soy sauce or a few drops of sesame oil to your broth.

🧄 Garlic lovers: A very small amount of grated garlic can add complexity to the broth too!

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Storage Tips

• You can make the broth in advance and store it in the fridge for up to 3 days.
• Cooked noodles should be eaten immediately after rinsing, as they tend to clump or harden when refrigerated.
• Keep toppings like cucumber and egg separate until you’re ready to serve.

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Final Thoughts

This simple cold noodle recipe has been a lifesaver during hot days. It’s quick, cost-effective, and customizable, and it feels like such a treat. By skipping the traditional broth boiling process and using dashi as a shortcut, you’re saving time without sacrificing flavor.

Whether you’re too hot to cook, short on time, or just want something light and delicious, this dish delivers every single time.

Give it a try and let me know how it turned out! Don’t forget to tag your version if you share it online. I’d love to see your icy noodle creations!

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Stay cool and happy cooking!