A Cool Summer Tradition
My Favorite is Korean Chilled Noodle Soup and On a scorching summer day, nothing beats the refreshing taste of Korean Chilled Noodle Soup. I remember the first time I tried this dish; it was during a family gathering in Seoul. My grandmother, who had a knack for making the most comforting foods, introduced me to this chilled delight. She made it a point to serve this soup whenever the heat was relentless, and it quickly became one of my favorite summer treats. The icy cold broth and chewy buckwheat noodles were a perfect way to cool down and feel refreshed.
Crafting the Perfect Broth
The process of making Korean Chilled Noodle Soup begins with creating a flavorful broth. My grandmother would take her time, carefully simmering beef brisket with onions, green onions, and black peppercorns. The aroma that filled the kitchen was irresistible. After straining the broth, she would let it cool and then mix it with dongchimi brine and a touch of vinegar. This combination gave the broth a unique tanginess that was simply perfect. Freezing it until it was slightly slushy was the key to achieving that wonderful chilled effect.
A Colorful Assembly
Assembling the soup was where the magic happened. I loved watching my grandmother prepare each bowl with precision. She would layer the buckwheat noodles, which had been cooked just right, with thin slices of juicy Korean pear, crispy cucumber, and tender pieces of boiled beef. The finishing touch was a halved boiled egg and a sprinkle of toasted sesame seeds. Sometimes, she’d add a dollop of mustard paste for a bit of zing. Every bite was a delightful mix of textures and flavors, making each spoonful a refreshing experience.
Sharing the Joy
Serving Korean Chilled Noodle Soup was always a special occasion. We’d gather around the table, bowls in hand, and savor the cool, savory soup together. It wasn’t just about eating; it was about enjoying the moment and sharing stories. As the soup cooled us down, the conversation would flow easily, and laughter would fill the air. Each bowl of this chilled noodle soup was a reminder of the simple pleasures of life and the joy of sharing delicious food with loved ones.
Table of Contents
Chef’s Notes-Korean Chilled Noodle Soup
- Ensure the broth is fully chilled before serving. For the best texture, freeze the broth until it’s slightly slushy. This will keep the noodles and toppings refreshingly cool.
- Rinse the buckwheat noodles thoroughly under cold water after boiling. This not only stops the cooking process but also helps in achieving the desired chewy texture.
- Taste the broth before freezing and adjust the seasoning as needed. If you prefer a tangier flavor, add a little more vinegar. For a sweeter touch, increase the sugar slightly.
- If Korean pears are not available, Bosc pears are a good alternative. For a lighter version, consider substituting beef brisket with chicken breast or tofu.
- Garnish with toasted sesame seeds for added flavor. Serve the chilled noodle soup with traditional Korean side dishes like kimchi or pickled vegetables for a more authentic experience.
- For an extra touch of sweetness, thinly sliced apples can be added to the soup. Adjust the quantity based on your taste preference.
Korean Chilled Noodle Soup
4
bowls15
minutes1
hour15
minutes571
kcal3
hours4
hours30
minutesDive into the refreshing world of Korean Chilled Noodle Soup! This dish, perfect for hot summer days, features icy cold broth and chewy buckwheat noodles topped with crisp cucumbers, sweet Korean pears, and savory boiled beef. It’s a delightful blend of flavors and textures that will cool you down and tantalize your taste buds. Try it after a smoky BBQ for an extra refreshing experience!
Ingredients
- Noodles and Toppings
7 oz dried buckwheat noodles (naengmyeon)
1 small Korean pear or Asian pear, peeled and thinly sliced
1/4 cup pickled radish or dongchimi radish, thinly sliced
1/4 cup cucumber, julienned
hard-boiled egg, halved
Toasted sesame seeds for garnish (optional)
Yellow mustard paste (optional)
White or apple cider vinegar (optional)
- Naengmyeon Broth
4 cups water
5 oz beef brisket
1 small onion, peeled
10 whole black peppercorns
2 cups dongchimi brine (radish water kimchi brine)
2 tbsp white or apple cider vinegar
1 tbsp pear juice (from grated pear)
1 1/2 tbsp fine sugar
1/2 tsp fine sea salt
1/4 tsp yellow mustard powder
Directions
- Prepare the Broth – Soak the beef brisket in water for 10 minutes to remove excess blood. Drain and place in a pot with 4 cups of water, onion, green onion, and black peppercorns. Bring to a boil over high heat, then reduce to medium-low and simmer for about an hour until the brisket is tender. Strain the broth and let it cool for 30 minutes.
- Cook the Noodles – Boil the buckwheat noodles according to package instructions until they are chewy but cooked through. Drain and rinse under cold running water to cool them down quickly. Optionally add ice blocks to ensure they are thoroughly chilled.
- Serve Immediately – Serve the chilled noodle soup immediately for the best refreshing experience.
Equipment
- Chef’s Knife
- Cutting Board
- stainless steel cookware set
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 571kcal
- Carbohydrates: 85g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 950mg
- Potassium: 450mg
- Fiber: 5g
- Sugar: 15g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 15mg
FAQ-Korean Chilled Noodle Soup
Can I prepare the broth in advance?
Yes, you can make the broth up to 2 days in advance. Store it in the refrigerator until you’re ready to use it. Just remember to chill it thoroughly before serving.
What can I use if I don’t have dongchimi brine?
If you can’t find dongchimi brine, mix water with a splash of rice vinegar as a substitute. This will provide a similar tangy flavor to the broth.
How do I ensure the noodles stay chewy and don’t become soggy?
Rinse the noodles under cold water immediately after boiling to stop the cooking process. Adding ice blocks while rinsing can help keep them extra chilled and chewy.
Is it necessary to use beef brisket, or can I use another type of meat?
While beef brisket is traditional, you can use chicken breast or tofu for a lighter option. Just ensure to adjust the cooking time based on the meat you choose.
Can I freeze the completed dish?
It’s not recommended to freeze the completed dish as the noodles and toppings may become mushy upon thawing. Instead, prepare and chill the components separately and assemble just before serving.
