This Korean cold noodle soup, also called Naeng Guksu is perfect for the warmer months! Imagine the soft somyeon noodles accompanied by the savory homemade Korean Water Kimchi!! Smooth, crunchy and refreshing all at once!! It’s really fantastic, give it a try!
A literal translation of Naeng Guksu is Ice Cold Noodles. Just like the term, all the ingredients in this dish needs to be very cold, if not icy cold. Koreans will even add extra ice into Naeng Guksu for that extra chilling factor!
why are naeng guksu so popular in korea?
Naeng Guksu is a really easy one to make. You can’t really mess up on this dish, as long as you cook the noodles correctly! LOL. Make sure you check the instructions from the package!! Don’t forget to rinse well and drain well prior to plating the noodles!
what is somen/somyun noodle?
Somyun is a type of dry noodles that are very thin and delicate. They are usually in color white and made out of wheat. The do break easily so many brands sell them packaged in a box. When cooked, Somyun noodles become very soft, smooth and slightly chewy. There isn’t really much taste to these noodles except a little bit of salt in them. They do however tend to absorb the soups easily and quickly. You can say it’s a very versatile noodle and can complement many types of soup, whether it’s hot or cold. Last but not least, somyun noodles are also easily digestible and kid friendly too.
For this recipe, I am using a particular type of noodle called Somyeon. Somyeon is a very thin noodle made from wheat flour. They are typically smooth, white and delicate and used with many asian soups or sauces. One of the most popular dish called Janchi Guksu uses somyeon as well. You can find a recipe for my Janchi Guksu here. For this cold noodle recipe, somyeun is paired with Korean Water Kimchi. My version of water kimchi has radish and fruit mixed together, giving it a sweet and tarty flavor once fermented. Click here for the Radish & Fruit Kimchi Recipe.
How do you cook somyun?
I usually boil my noodles for about 6 min and then quickly wash in cold water a few times and then let it drain. You don’t have to add salt to the pot since the noodles already have salt in them. If you want your noodles to be chewier, lessen the boiling time. Please check your package for directions since each brand can vary their cooking time.
What do I use for the toppings?
The toppings for this dish came from the Radish & Fruit Water Kimchi. I chopped the apple, pear, carrot, red pepper and voila! A lovely batch of toppings! I also added chopped scaliions and sesame seeds. If you want a little more refreshing flavor, you can chop in some cilantro as well.
What does this naeng guksu taste like?
Honestly, I am not a big fan of cold noodles, but this one, I have to give you my thumbs up! The soft somyun noodles pairs well with the Radish and Fruit Kimchi perfectly. The softness from the noodles and the crunchy sweet toppings gives you a refreshing taste all over your mouth. And then when you drink the savory soup straight from the bowl, that just gives you a perfect ending! Yums!
how do you eat naeng guksu?
You would eat this dish the same way you would eat other noodle dishes with soup. However, it is not considered rude to drink the broth, especially the cold Korean noodles. In fact, the cooks really like it if you drink all the broth! Slurp and drink and repeat!
did you enjoy this naeng guksu recipe?
Be sure to check below for more delicious recipes!
Korean Cold Noodle Soup, Naeng Guksu
- 10 oz Somyeon Noodles
- 4 cup Fermented Summer Kimchi brine 2 cup per serving bowl
- 1 cup Fermented Summer Kimchi fruits & raddishes, julienned ½ cup per serving bowl
- Bring water to boil. Add somyeon noodles and boil for 3 1/2 ~ 4minutes.
- Drain and wash noodles in cold water. Let the noodles rest on the strainer.
- Julienne the Summer Kimchi fuits and radishes. Set aside. These will be used as toppings.
- Porton the noodles into 2 serving bowls.
- Add the broth and then the toppings. Garnish with sesame seeds and spring oinions.
- Can add ice for extra chill factor!
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