Korean-Style Cold Noodle Soup with Meat
An unusual and tasty dish made from familiar ingredients. Korean-Style Cold Noodle Soup with Meat is quite simple to make. It is especially good in hot weather or a warm climate. If you are tired of cold summer soups or want something new, be sure to try it!
Updated : 28 July, 2026
Easy
About 45 min.
Ingredients
300 grams
Beef fillet
300 grams
Noodles
5
Radish
40 grams
Chinese cabbage
1
Tomato
Marinade
3 tablespoon
Soy sauce
2 tablespoon
Vegetable oil
0.5 teaspoon
Garlic powder
to taste
Ground black pepper
to taste
Hot pepper, ground
Pancakes
2
Eggs
2 tablespoon
Water
to taste
Salt
Salad
2
Cucumber
2
Garlic
1 teaspoon
Sugar
to taste
Salt
to taste
Ground pepper mix
1 tablespoon
Vegetable oil
Sauce
1 liter
Water
5 tablespoon
Soy sauce
1 tablespoon
Sugar
1.6 teaspoon
Salt
2 teaspoon
Vinegar essence
0.5
Cilantro
20 grams
Green onion
0.5 teaspoon
Cilantro, coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Korean-style cold noodle soup with meat? Prepare the necessary ingredients. You can use any noodles: egg, rice, or buckwheat noodles. I used wheat noodles. The base of the vegetable ingredients is always cucumber and herbs, while the rest can vary depending on what you have; there are many options.
Step 2
Prepare the dressing for the soup, called muri. Literally translated, it means “noodle water.” Add the soy sauce, sugar, salt, and vinegar essence to cooled boiled water, then mix everything well. Taste and adjust the flavor if needed. Add finely chopped cilantro and green onions. Many people like to add coriander seeds; they should be fried beforehand and crushed. For me, fresh herbs are enough. Put the dressing in the refrigerator to infuse.
Step 3
Prepare the meat. Rinse it, dry it thoroughly, and cut off any membranes and sinews. Cut the meat into slices along the grain, about 1 cm / about 1/2 inch thick. Then cut the slices across the grain into thin strips, also about 1 cm / about 1/2 inch wide. The knife should be sharp, because chilled meat is harder to cut finely.
Step 4
Prepare the marinade. Add soy sauce, ground black pepper, hot red pepper or a pepper mix, dried garlic powder, and vegetable oil to the sliced meat. Mix well and leave to marinate on the counter while you prepare the remaining ingredients. You can use fresh garlic, but it may burn during frying, so I prefer dried garlic powder.
Step 5
Prepare the cucumber salad. Cut the cucumbers into half-moons, then add salt, sugar, pepper, and garlic. It is best to press the garlic through a fine garlic press. Dress the salad with a spoonful of vegetable oil, mix, and put it in the refrigerator. Keep all prepared ingredients covered in the refrigerator.
Step 6
Prepare the remaining vegetables. From the napa cabbage leaves, use only the tender parts and cut them into fine strips. Cut the tomato into small sticks, and grate the radish, unpeeled, on a Korean-style julienne grater. Place all the vegetables in separate bowls, season lightly with salt, mix, cover, and also put them in the refrigerator.
Step 7
Prepare the egg pancakes. Crack the eggs into a cup, add a little salt, and whisk. Add the water and whisk again until smooth. Heat a pan over moderately high heat, add a little oil, and pour in a thin layer of egg. Fry like a regular pancake on both sides. Remove the egg pancake and let it cool flat. Then roll the pancake up and cut it into thin strips, like noodles. I got 4 pancakes, each 20 cm / about 8 inches in diameter.
Step 8
Fry the meat in a well-heated pan. Pour in a little oil, 2–3 tablespoons is enough, and heat it well until it is almost smoking. Then carefully add the meat and, stirring, fry for a couple of minutes. Add a little water, enough to cover the bottom of the pan but not the meat. Stew the meat uncovered until the liquid evaporates. This took me about 10 minutes. Then add finely chopped garlic and a little chili pepper, if desired and if you like it spicy.
Step 9
Cook the noodles according to the package instructions. Drain the cooked noodles in a colander and rinse under cold water. Drizzle the noodles with vegetable oil and mix so they do not stick together. If you do not plan to serve the soup right away, cover the noodles and put them in the refrigerator.
Step 10
Prepare the soup for serving. All ingredients should be well chilled. Place the noodles in a deep plate or bowl. Arrange the prepared toppings in a circle on top, then pour the dressing over everything and sprinkle with fresh herbs. In Korea, this soup is eaten with chopsticks, and the liquid is sipped from the edge of the bowl. In European countries, a fork and spoon are used. Enjoy!
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