By Akshara
May 13, 2026
When the thermometer hits 40°C, the only logical answer is Naengmyeon. These are chewy buckwheat noodles served in an ice-cold, tangy chicken and radish water kimchi broth. It’s savoury, acidic, and incredibly refreshing. The addition of sliced Asian pear provides a subtle sweetness that cuts through the vinegar-forward broth, acting as a culinary air-conditioner for your insides.
200g Korean buckwheat noodles (Naengmyeon noodles) 3 cups chicken broth (chilled until slushy) 2 tbsp white vinegar and 1 tbsp sugar Garnish: Sliced Asian pear, pickled radish, halved hard-boiled egg, and cucumber matchsticks. Optional: Korean mustard paste for a spicy kick.
Mix the chilled chicken broth with vinegar and sugar. For the best experience, put it in the freezer for an hour before serving so it becomes slightly slushy.
Boil the buckwheat noodles according to the package. Immediately rinse them in ice-cold water and rub the noodles to remove excess starch.
Place a mound of noodles in a large chilled bowl and pour the ice-cold broth over them.
Garnish with the pear, radish, cucumber, and egg. Serve with extra vinegar and mustard on the side so you can adjust the tang to your liking.