Naengmyeon is a Korean cold noodle soup made by blending crushed ice with savory broth, vinegar, and seasonings to create a refreshing slushy base. This version transforms an instant kit into a restaurant-quality meal with crisp toppings and a perfectly soft-boiled egg.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
To make the slushy broth, add crushed ice to a blender cup.
Add the Naengmyeon soup base packet and mustard oil packet to the blender.
Add rice vinegar, Adobo seasoning, and cold water to the blender.
Blend all ingredients until a smooth, slushy consistency is achieved. Set aside.
Cook the Naengmyeon noodles according to the package directions. Once cooked, rinse thoroughly under cold water and drain well.
While the noodles cook, prepare the toppings. Using a mandoline slicer, thinly slice the cucumber and then julienne it. Thinly slice the red onion.
Place the cooked and drained noodles in a large serving bowl.
Pour the prepared slushy broth over the noodles.
Using kitchen shears, cut through the noodles in the bowl a few times to make them easier to eat.
Top the noodles with the julienned cucumber, sliced red onion, and the soft-boiled egg (halved).
Optionally, drizzle with soy sauce to taste. Mix everything together and enjoy immediately.
Assemble and serve immediately. Store cooked noodles and broth separately in the refrigerator for up to 4 hours; do not add ice or toppings until plating.
Yes. Make broth from beef or chicken stock, soy sauce, sugar, and sesame oil instead of using the packet base. The mustard oil and noodle type are key—use chewy buckwheat or wheat noodles, not regular ramen.
Blend or crush the ice with the cold broth, soup base, vinegar, and seasonings. The ice should partially melt into the liquid, creating a semi-frozen texture. Serve immediately.
Cook and chill the noodles and broth separately up to 4 hours ahead. Assemble just before serving—add ice and toppings fresh so textures stay crisp.
Japanese cucumber, zucchini, or regular cucumber (seeded to reduce water) work well. Keep slices thin and chilled for crispness.
It adds signature pungent heat. If unavailable, substitute with sesame oil plus a touch of wasabi or dry mustard powder for similar depth.
Jajangmyeon (Korean Black Bean Noodles)
15 min · Logan
Spicy Pork Belly and Bean Sprout Stir
15 min · Logan
Birria Tacos
200 min · Logan
Korean Marinated Short Ribs (Galbi)
25 min
Buldak Ramen
10 min
Buldak Carbonara Flavour Ramen
12 min
Mustard Dill Fish in Parchment
27 min
Blueberry Grape Lemonade
25 min
Tuna bibimbap with spring vegetables
Bibimbap - Korean Mixed Rice with Meat and Assorted Vegetables
90 min
Ground Beef Bibimbap
30 min
