When the weather gets hot and your appetite runs low, nothing hits the spot quite like 냉라면 (naeng-ramyeon), a refreshing bowl of chilled instant noodles in a tangy, savory broth. This quick and easy dish brings together the comfort of Korean ramyeon with the invigorating coolness of a summer soup. It’s bright, crunchy, and full of flavor, with a satisfying kick from the classic seasoning packet.
This version includes bean sprouts for crunch and a simple chilled sauce base made from pantry staples. The best part is, you can garnish it however you like! Boiled egg, perilla leaves, roasted seaweed, cucumber… it’s all up to you.
💡 Tips
- You can use any type of Korean instant noodles.
- This dish is best eaten right after assembly to keep the noodles bouncy and chilled.
Cold Ramyeon (냉라면), A Chilled Twist on a Korean Classic
Ingredients
Instructions
-
Cook the noodles
Boil the ramyeon noodles according to package directions, adding in the included veggie flakes and the bean sprouts. Cook until the noodles are just tender.
-
Chill the noodles
Drain and rinse the noodles and sprouts under cold running water until fully cooled. Set aside.
-
Make the broth
In a bowl, mix the soup seasoning packet with 50g of hot water to dissolve. Then stir in the soy sauce, sugar, and vinegar until combined.
-
Assemble
Place the chilled noodles in a bowl. Pour the prepared broth over them, then add 200ml of cold water. Add ice cubes to keep everything nice and cold.
-
Garnish & serve
Top with your choice of garnish. Some suggestions are boiled egg, shredded perilla leaves, sliced cucumber, or roasted seaweed. Serve immediately and enjoy the cool, savory refreshment!
