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Korean Style Cold Noodles

I don’t really eat cold noodles (냉면 read: Naengmyeon) often when I lived in Seoul, but maybe that’s just how our mind work. You don’t really eat it when you can find it easily, but once you can’t find it around, your mind will start to crave for it. And that’s what happened to me. I started to crave for Korean style cold noodle, but can’t find any Korean restaurant that sells a good bowl of cold noodles. That’s when I came across this recipe and once I tried this very simple to make recipe, it works like magic every time I feel like eating a good bowl of cold noodles.

What do you need?

1 Korean Instant Noodle (I tried a lot type of Korean ramyun to cook with, but I think the one that taste best with the recipe is Jin Ramyun Spicy Taste)

1 Chili cut into small pieces (but if you’re good at taking in spicy taste, then you might want to add another 1 chili into the recipe)

1.5 spoon of Brewed Soysauce (if you use a normal soy sauce you will need approximately 2 to 2.5 spoon of soysauce)

2 spoon of vinegar

2 spoon of sugar (I use palm sugar instead of normal sugar)

1/4 cup of water

Plenty of Ice Cubes

200 grams of Pork Belly

Sprinkle of Salt and Pepper

What to do?

First fried your pork belly on a medium fire, don’t forget to sprinkle a little salt and pepper on it before you put it inside the fry pan.

Korean Cold Noodle Pork Belly
Pork Belly

Once you fried it into the level you like, put it on a plate and put it aside. Now we are going to start with the cold noodle.

Korean Cold Noodle Pork Belly
Pork Belly Done

While boiling the instant noodle, let’s make the cold noodle sauce. Ah! Remember not to boil the instant noodle sauce powder, because we are going to use that to make the cold noodle sauce. Now put in the noodle powder, soy sauce, vinegar, sugar and 1/4 cup of water then mixed it well. You can add in the chili now or later on after you put in the noodle, it’s up to you. After mixed it well, put it inside the freezer because we need to speed up to make the sauce cooler.

Korean Cold Noodle
Sauce Mix

Next once the noodle gets soft (even you like your noodle hard, don’t take it out of the boiling water too fast, because once it meets up with the cold soup, it will slightly become less softer), take it out of the water and throw out the water.

Korean Cold Noodle
Korean Cold Noodle

Don’t put it into the soup right away, but left it out for a bit and pour a little bit of cold water on top of the noodle so that it won’t be too hot. Because we’re trying to eat a cold noodle here. LOLZ!

Korean Cold Noodle
Korean Cold Noodle

Now take out the sauce mixture from the freezer and put in the noodle inside the bowl. Don’t forget to put in as many as ice cubes as you like. I prefer it to be real cold, so I normally would put in lots of it.

Korean Cold Noodle
Korean Cold Noodle

Now you’re ready to eat it~! Just in case you want to add some vegetables inside your ramyun, onion will work well with the cold noodle. But don’t put anything that has a strong taste like garlic, because it will ruin the taste of the soup.

Happy cooking~!

by GuideMi

guidemi View All

I love to travel and eat!! I'm a freelance Korean English Chinese Bahasa Indonesia interpreter, who love to blog and write. I worked in a plastic surgery hospital in Korea for 5 years before pursuing my interpreting and writing jobs. My previous blog on plastic surgery (which has been permanently closed down T-T) has been published in a book.

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