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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Cold Korean Noodle Soup (Naengmyun)

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

90 minutes


4 adult(s)


Portuguese Cobrancosa Extra Virgin Olive Oil,
Coratina Gran Cru Extra Virgin Olive Oil,
Pinot Noir Wine Vinegar

This scrumptious Korean Noodle Soup may seem daunting at first, but the results are well worth the effort. A delicious cold soup, this is a perfect hot-day soup.


  • 1 lb. flank steak
  • 2-3 Tablespoons Portuguese Cobrancosa, Coratina, or any good EVOO
  • Salt and freshly ground pepper
  • 2 (64 oz) containers beef stock
  • 1 onion, cut in half, 3 large carrots cut in half
  • 2 stalks celery +2 stewing beef bones
  • 3 Tablespoons rice wine vinegar
  • 1-1/2 Tablespoons Hondashi (Bonito Soup Stock available at Asian markets and
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup Asian pear (or Bosc pear), julienned
  • 1/4 cup cucumber, julienned
  • 1/4 cup red onion, sliced very thin
  • 3 Tablespoons Pinot Noir Wine Vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 pkg. Naengmyan noodles (buckwheat noodles with potato or sweet potato starch - look in Asian markets or on Amazon)
  • 4 eggs at room temperature
  • seaweed strips


  • Preheat the grill or grill pan to high, direct heat. Rub the steak with the oil and season generously with salt and freshly ground pepper. Grill for 3-4 minutes on each side. Grill to medium rare. Set aside to cool then place in refrigerator for at least 6 hours and better yet, overnight.
  • Place the broth ingredients (beef stock through the next 6 ingredients, ending with salt) in a large stock pot. Bring to a boil and simmer for 40 minutes. Turn off the heat and let the broth come to room temperature. Strain the broth and refrigerate until well-chilled.
  • Mix the pickled topping ingredients together (Asian pear and next 5 ingredients, ending with salt) and let sit for 20 minutes.
  • Bring a pot of water to a rolling boil. carefully place the eggs into the water. Boil the eggs for exactly 6 minutes for a soft yolk. As soon as they're done, run cold water over them until they are cool enough to handle. Peel and set in the refrigerator to cool completely.
  • Cook the noodles, following package instructions. Drain the noodles, running cold water over them and toss them a bit.
  • Assembling the soup:
  • Slice the cold beef thinly.
  • Cut the noodles with kitchen shears (they are very long) and place in each serving bowl.
  • Spoon the broth over the noodles.
  • Lay a few slices of beef on top of the noodles.
  • Slice the egg in half and place both halves in the bowl.
  • Top with pickled salad.
  • Garnish with seaweed and black sesame seeds (optional).
  • Serve while still very cold.