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How to make naengmyeon (냉면)
Ice is an ingredient — mul broth vs bibim gochujang, noodles last so they stay chewy.
Technique rail
Base page: naengmyeon. Broth cousin: dongchimi. Summer context: summer table.
Ingredients
Servings
Steps
- Chill broth hard (beef stock lightly sweet-tart, or dongchimi brine diluted). Pack ice into the serving bowls.
- Boil noodles briefly per package; rinse in ice water until snappy; drain well.
- Noodles into iced broth last. Top with cucumber, pear, egg. Mustard and vinegar on the side — not mixed in for you.
- Bibim style: skip the clear broth; toss noodles with a gochujang-vinegar-sugar sauce and ice.
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Abroad
Buckwheat-potato noodle packs from Korean grocers beat Italian pasta “substitutes.” See grocery by country.
FAQ
Why do my noodles swell?
They sat in warm broth. Ice the bowl and add noodles last.
Mul vs bibim?
Mul is iced clear broth; bibim is spicy gochujang coating with little or no broth.
Also cook
냉면 집에서도 시원하게Naengmyeon (냉면)How to make japchae (search guide)How to make pajeon (파전)How to make mandu (만두)How to make tteokguk (떡국)
Updated 2026-09-07