Kimchi Cold Ramyeon – Easy Korean Cold Noodles in 15 Min
Kimchi cold ramyeon (Naeng ramyun) is a Korean dish that takes Korean instant ramyun and serves it chilled, just like Korean naengmyeon. You make a sweet-and-sour cold broth from the Korean ramen seasoning packet, then top it naengmyeon-style with cucumber and egg, a Korean cold noodles dish anyone can make at home. I added kimchi. Total time: 15 minutes. Serves 1. For just €1 extra, one pack of ramyeon and this kimchi cold noodles recipe will make your summer refreshing!
The Cold Ramyeon That Saved My Summer
I was living in Belgium, Europe, 40°C, no AC. The thought of eating hot ramyeon was unbearable. The supermarket didn’t sell naengmyeon broth, and naengmyeon at a Korean restaurant cost €20. I was a broke expat and it was too expensive for me. So I made naengmyeon-style cold ramyeon with a pack of Korean instant noodles. I turned the seasoning packet into an icy broth, boiled the noodles and rinsed them in cold water, then topped them naengmyeon-style with cucumber and egg, plus my secret touch: kimchi! to make every bite refreshing. For just €1 on top of Korean ramen, you’ve got a cold noodle recipe that will get you through this summer!
Kimchi Cold Ramyeon ngredients List
Noodles & broth
Toppings
Cold Kimchi Ramyeon Recipe
Step 1. Prep the toppings
Boil the egg ahead of time and cut it in half. I boil mine for about 8 minutes so the yolk isn’t too hard. Thinly slice the green onion, and julienne the onion and cucumber. If you like it spicy, slice a hot pepper too. Cut the kimchi into small pieces with scissors, no knife and cutting board needed, which keeps things easy.
Step 2. Cook the noodles and rinse in cold water
Boil water in a pot and cook the noodles, then rinse them in cold water until completely chilled. This is how you get that firm, chewy texture that’s perfect for kimchi cold noodles.
Step 3. Turn the seasoning packet into a naengmyeon-style broth
This is the heart of this cold ramyeon. Mix 1 ramyeon seasoning packet, sugar, soy sauce, and vinegar, then microwave for 20 seconds, stir, and microwave another 20 seconds. This dissolves the powder fully and kills that raw-powder smell. Add 150 ml of cold water and plenty of ice to chill it down. It should taste sweet, tangy, and savory like a naengmyeon broth with a spicy kick.
Step 4. Plate it
Place the noodles in a bowl and pour the cold broth over them. Top with the cucumber, onion, kimchi, and boiled egg you prepped earlier, then finish with green onion and sesame seeds. If you want more heat, sliced hot pepper works great here too.
How I Ruined My Cold Ramyeon (So You Don’t Have To)
🚫 “Cook the noodles shorter for extra chew?” Don’t.
I like my noodles extra chewy, so I always cook them a minute shorter than others. But when I dropped the noodles into the cold broth, they turned hard. For kimchi cold noodles, cook the noodles for the full time on the back of the package.
🚫 Skip this step and your broth will smell like raw powder.
I got lazy and skipped the microwave, just stirred the seasoning powder into cold water. The result? The powder didn’t dissolve and I could feel the grit in every sip. Microwaving isn’t optional in this cold noodle recipe.
Banchan I Serve Alongside Kimchi Cold Ramyeon
Cold ramyeon is a one-bowl meal, but when I’m making it for friends or want a proper Korean summer table, these are my go-to sides:
- Kimchi: Well-fermented, sour kimchi is the best pairing with Korean ramen.
- Danmuji (sweet pickled radish)
- Tomato kimchi
10-Min Tomato Kimchi Recipe
Quick Cubed cucumber kimchi
More Summer Korean Cold Noodles
Want a Summer Body While Eating Delicious Korean Dishes?
FAQ
Kimchi Cold Ramyeon
Ingredients
Noodles
- 1 pack Korean instant ramyeon any Korean ramyeon works
Toppings
- 1 egg boiled
- 1/4 onion julienned
- 1/6 cucumber julienned
- 1 tbsp green onion sliced
- 2 tbsp kimchi chopped
- 1 tbsp sesame seeds
Instructions
- Prepare toppings:Boil an egg for about 8 minutes for the topping. Halve it.Slice the green onion into thin rounds (about 2~3 mm). Julienne the onion and cucumber into thin strips for topping. If you like it spicy, slice a hot pepper at this stage as well.1 egg, 1/6 cucumber, 1 tbsp green onion, 1/4 onion
- Snip the topping kimchi into small pieces with scissors, no cutting board needed, which makes cleanup easy.2 tbsp kimchi
- Add 3 cups of water to a pot. Once boiling, cook the noodles along with the vegetable flakes from the packet. Cook for the time listed on the package.1 pack Korean instant ramyeon
- Then rinse under cold water for a chewy texture.
- Make the cold ramyeon broth: mix 1 ramyeon seasoning packet, sugar, soy sauce, and vinegar together, then microwave for 20 seconds twice. Add cold water, stir well, and drop in ice to chill it down.1 packet ramyeon seasoning, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 cup ice, 150 ml water
- Top with cucumber, onion, kimchi, and boiled egg, then finish with green onion and sesame seeds. If you prefer extra heat, slice a spicy pepper and add it instead of green onion.1 tbsp sesame seeds
Nutrition
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