* 1 liter water * 2.5 tablespoons Korean dashi powder (or beef stock as substitute) * 4 tablespoons vinegar (white or apple vinegar) * 4 tablespoons sugar
# For the Noodles
* 1 serving of Korean cold noodles (naengmyeon), soba, somen, or thin spaghetti
# Toppings
* 1 boiled egg, halved * 1 cucumber, cut into thin matchsticks * Ice cubes (optional, but recommended)
**How to make:**
1. **Make the broth** – In a pot, combine 1L water, 2.5 tbsp dashi powder, 4 tbsp sugar, and 4 tbsp vinegar. Bring to a boil, then chill in the freezer or fridge. 2. **Cook the noodles** – Boil cold noodles (e.g. naengmyeon, soba, or somen) based on the package directions. Rinse under ice-cold water and swish to remove starch. 3. **Prep toppings** – Boil 1 egg (9–10 min), cool and halve. Julienne cucumber. Optional: add radish, Asian pear, or pickles. 4. **Assemble** – In a bowl, add noodles, pour in chilled broth, add a few ice cubes, then top with cucumber and egg. Finish with vinegar and mustard to taste.
Wide_Examination142
Thank you! I’ve wanted to make this for a while so this is perfect!
Anonymity177
Man I could sure use a bowl of that right now. It’s hot AF where I live.
AbsurdistWordist
This is one of my favorite summer dishes. I just had that for lunch today. I didn’t know it was so simple to prepare. Going to try it this summer.
4 Comments
More recipes link in bio, foodandspot
**Ingredients:**
# For the Broth
* 1 liter water
* 2.5 tablespoons Korean dashi powder (or beef stock as substitute)
* 4 tablespoons vinegar (white or apple vinegar)
* 4 tablespoons sugar
# For the Noodles
* 1 serving of Korean cold noodles (naengmyeon), soba, somen, or thin spaghetti
# Toppings
* 1 boiled egg, halved
* 1 cucumber, cut into thin matchsticks
* Ice cubes (optional, but recommended)
**How to make:**
1. **Make the broth** – In a pot, combine 1L water, 2.5 tbsp dashi powder, 4 tbsp sugar, and 4 tbsp vinegar. Bring to a boil, then chill in the freezer or fridge.
2. **Cook the noodles** – Boil cold noodles (e.g. naengmyeon, soba, or somen) based on the package directions. Rinse under ice-cold water and swish to remove starch.
3. **Prep toppings** – Boil 1 egg (9–10 min), cool and halve. Julienne cucumber. Optional: add radish, Asian pear, or pickles.
4. **Assemble** – In a bowl, add noodles, pour in chilled broth, add a few ice cubes, then top with cucumber and egg. Finish with vinegar and mustard to taste.
Thank you! I’ve wanted to make this for a while so this is perfect!
Man I could sure use a bowl of that right now. It’s hot AF where I live.
This is one of my favorite summer dishes. I just had that for lunch today. I didn’t know it was so simple to prepare. Going to try it this summer.