Step by step

Method

4 steps

1. 1

   Cook 12 ounces naengmyeon (buckwheat) noodles or somen/soba per package until chewy-springy; drain and rinse under cold water until fully cold. Keep in ice water so they stay firm.

2. 2

   Make a quick cold broth: chill 3 cups water or light stock mixed with 2–3 tablespoons soy sauce or naengmyeon concentrate if you have it, 1–2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt. Taste — it should be cold, tangy-savory, and refreshing, not heavy. Optional: a spoon of pickled radish brine or a splash of mustard.

3. 3

   Slice cucumber into thin strips, half a boiled egg, and pickled radish (danmuji) if available. Optional: a few slices of cold beef or Asian pear.

4. 4

   Drain noodles well, mound in bowls, pour the ice-cold broth over, and top with cucumber, egg, and radish. Serve with mustard and vinegar on the side. You want icy, tangy broth and springy cold noodles — summer in a bowl, not warm soup.