Sweet and Sour Naeng Ramyeon (Cold Ramen Noodles)
A special noodle dish enjoyed cold by mixing ramen soup base with vinegar, sugar, and ice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Dissolve ramen seasoning powder in hot water, then add vinegar, sugar, and ice to make a sweet, sour, and icy broth. Since the noodles firm up once they touch the cold soup, boiling them for about 30 seconds longer than usual is key. It makes a great, simple meal on sweltering summer days.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Ramen noodles1
- Boiled egg or assorted vegetables
- Hot water1/2 cup
- Ice
- Vinegar1–2 tbsp
- Sugar1 tbsp
- Ground toasted sesame seeds and salt
- For ingredients, prepare 1 pack of your favorite ramen noodles, plus a boiled egg or a little bit of your favorite vegetables.
- Cabbage, perilla leaves, or blanched soybean sprouts are also good.
Steps
Prepare the ingredients
For ingredients, prepare 1 pack of your favorite ramen noodles, plus a boiled egg or a little bit of your favorite vegetables.
On this day, I prepared lettuce and cucumber.
The next day, I topped it with the young summer radish solids from water kimchi, and it was truly delicious.
Cabbage, perilla leaves, or blanched soybean sprouts are also good.
Slice the ingredients
Cut the boiled egg in half, julienne the onion and cucumber, and shred the lettuce finely.
Make the cold soup
Pour 1/2 cup of hot water over the ramen seasoning powder and...
Add 1 to 2 tbsp of vinegar and 1 tbsp of sugar.
To enjoy it with that punchy feel like naengmyeon, it tastes best when you add a generous amount of vinegar.
Stir well to dissolve, then rather than adjusting the seasoning with water...
Add plenty of ice and let it melt so the broth reaches the right flavor level.
If it feels bland, adjust it with regular soy sauce (jin-ganjang) or tuna extract sauce (chamchi-aek)...
Once you add the ice and the broth cools down nicely, let it sit in the refrigerator for a bit.
Boil the ramen noodles
Add the ramen noodles to rolling boiling water and cook them a bit softer than usual.
Once they go into the icy cold soup, the ramen noodles contract again and can turn stiff, so boil them until they feel slightly overcooked.
I cooked them for 30 seconds longer than the time listed on the package.
Rinse in cold water and drain well.
Finish
Place the noodles in a bowl, pour in the prepared cold soup, and top with the prepared garnishes.
You can also dissolve some prepared yellow mustard or wasabi into it for that nose-tingling kick.
I have made it with a mild ramen soup base... and I also tried it with a spicy ramen soup base topped with well-fermented young summer radish.
Tart, well-fermented kimchi pairs wonderfully, so napa cabbage kimchi is great, and julienned yellow pickled radish works well too.
The ramen that felt a bit overcooked turned bouncy again once it hit the cold soup...
With plenty of toppings, it was a cool, delicious, and filling bowl of food.
Ppunwife's tips
- To enjoy it with that punchy feel like naengmyeon, it tastes best when you add a generous amount of vinegar.
- Once they go into the icy cold soup, the ramen noodles contract again and can turn stiff, so boil them until they feel slightly overcooked. I cooked them for 30 seconds longer than the time listed on the package.
- Tart, well-fermented kimchi pairs wonderfully, so napa cabbage kimchi is great, and julienned yellow pickled radish works well too.
FAQ
Why do the noodles need to be boiled longer than usual?
When the noodles hit the icy cold broth, they contract and can become stiff in texture, so it is best to boil them for about 30 seconds longer than the package instructions to ensure they stay soft.
How do you adjust the seasoning if the broth tastes bland?
If the melting ice dilutes the flavor or makes it taste bland, you can lightly adjust it by adding regular soy sauce (jin-ganjang) or tuna extract sauce (chamchi-aek).
What ingredients work well as garnishes?
Besides cucumber, lettuce, cabbage, and boiled egg, toppings like the young summer radish solids from water kimchi, napa cabbage kimchi, and julienned yellow pickled radish pair wonderfully.
What should I add if I want a more pungent, tangy kick?
Depending on your preference, dissolving prepared yellow mustard or wasabi into the broth adds a nice pungent kick.
