Spicy Cup Noodle Naengmyeon – Korean Cold Noodles in Minutes!/Have you heard of Ottogi’s cup noodles from Korea?/In Korea, they're kind of a go-to for anyone on a diet!

 

Hi there! This is Hyeng Butler 😊

Today, I made a refreshing cold ramen — or should I say, 

naengmyeon — using the Spicy Cup Noodles by a Korean 

brand called Ottogi!

This product is…

In Korea, they're super popular among people trying to 

eat light and stay cute!

They’re a must-have in Korea for anyone trying to stay fit 

and fabulous!

In Korea, it’s a little diet secret everyone knows about!

They're kind of a go-to snack in Korea for anyone on a 

diet — light and yummy!

Yep, I bought this myself — no sponsorship here, just love! 💚

And I wrote this post with my blogging buddy — 

ChatGPT! 🐱✨

By the way, did you know? Naengmyeon has been 

around since the late Joseon Dynasty!

Back then, it was actually considered a special winter dish 

in Korea — not summer!

But these days, most people enjoy it as a refreshing meal 

during the hot summer months ☀️

There are usually two types of naengmyeon: mul-

naengmyeon (cold noodle soup) and bibim-naengmyeon 

(spicy mixed cold noodles).

This time, I made mul-naengmyeon — the soup version! 😋

Anyway, that was a bit of a history lesson, huh?

By the way, it tastes pretty similar to the naengmyeon 

you’d get from popular Korean delivery apps like 

“Baemin” (Baedal Minjok)!

I made it myself… but honestly, it’s really delicious! 😋✨

Let’s get started with the recipe! Let’s gooo~! 💚

💚💛💜💙💗💕

Ingredients (Serves 2, using small cups of Ottogi Spicy Cup Noodles):

1 boiled egg

1/6 cucumber, thinly sliced

Cherry tomatoes for garnish (optional)

Pickled radish (mussam), as much as you like

-Wasabi mussam? That’s a hard pass.

2 small cups of Ottogi Spicy Cup Noodles

450 ml hot water

2 packs of frozen dongchimi-flavored cold noodle broth

(Do not use Pyongyang-style broth!)

A splash of vinegar

Black sesame seeds for garnish

💙💧💨

First, let's start by boiling the eggs!

 I boiled four eggs to make sure I had enough.

If you're 

using a Korean-style egg steamer, here's a little tip!

Just pour in 3 cups of water using the small measuring 

cup that comes with the product,

place the eggs straight from the fridge into the steamer, 

press the button, and wait 15 minutes.

If you let them sit for a bit afterward, you'll get fully 

hard-boiled eggs.

If you skip that step, you'll get eggs that are just slightly 

soft-boiled in the center—like mine here!

Once they're done, soak them in cold water and they'll 

peel beautifully.

(By the way, this is not sponsored—just my honest 

opinion! 😄 I bought it myself on Coupang.)

Since I plan to make this dish often, I prepared more 

ingredients than what's listed above!

If you're making just one serving, peel about 1/6 of a 

cucumber and slice it into thin strips.

For the pickled radish (mussam), just slice the amount 

you want—enough to fit nicely on top of the noodles.

As for me, I actually sliced a whole cucumber and an 

entire pack of pickled radish, then portioned them out 

for later! 😄

(That’s how much I love this dish~)

Now, here’s an important step!

Soak 2 packs of dongchimi-flavored naengmyeon broth in a 

bowl of cold water until fully submerged.

This helps you easily crush them into refreshing icy slush 

after just a short soak—perfect for that cool, semi-frozen 

naengmyeon experience!

If you prefer, you can also transfer them to the fridge a day 

in advance instead.

Make sure to use dongchimi-flavored broth, not 

Pyeongyang-style broth—this part is key!

Next, prepare 2 small cups of the Spicy Cup Noodle 

(maekomhan-mat version) and boil 450ml of water.

Why 450ml? It’s 200ml per cup noodle, plus an extra 50ml 

for making the broth.

You can also slice some cherry tomatoes for garnish.

No worries if you don’t have them—they’re totally optional!

Open the lid of each cup noodle only halfway, take out the 

soup powder and dried flakes, and leave just the noodles 

inside for now.

Place all of the soup powder and flakes into a heat-safe 

measuring cup.

Now onto the next part~ (quick quick!)

Pour hot water into the cup noodles up to the marked line 

and let them sit for 5 minutes.

Don’t worry—they’ll stay nice and chewy even after meeting 

cold water, so this step is essential. 😄

As for the remaining 50ml of hot water, use it to make the 

soup concentrate!

Pour it into the measuring cup with all the soup and flakes, 

stir it well until everything is completely dissolved, and pop 

it into the fridge.

✨ Make sure to mix thoroughly—this part’s important!

Why chill it? Because if the soup base is still hot when it 

meets the icy broth, the naengmyeon can taste a bit bland.

If you don’t have a measuring cup, no worries! You can use 

a teacup instead—just adjust the hot water so it’s just 

enough to dissolve the soup base.

Alternatively, you can use 5 tablespoons of hot water (a 

regular spoon holds about 10g), which works out perfectly 

too~ 😊

Once the noodles are ready, drain them in a strainer and 

give them a good rinse under cold water.💧

Swish them around with your hands (not chopsticks!)—that 

way, the texture turns out even better. ㅎㅅㅎ

Then let them sit in the strainer for a bit to drain off the excess 

water.

No need to dry them out completely—just a light shake will 

do! 😄

Now it’s time to take out the dongchimi broth from the 

water bath!

If you want a firmer, crunchier ice texture, check with your 

hands—if it feels like it’ll crush easily, go ahead and gently 

break it apart with a little wrist power 💪

(This happens usually after soaking in cold water for about 

5–10 minutes.)

But!

If you want that soft, slushy ice that melts gently in your 

mouth, soak the broth for about 15 minutes instead.

We're almost ready to use the broth now—getting excited 

over here too, maybe a little too much? 😅

Now a big bowl! Since there's a lot of soup, pour 2 cold noodles 

broths into a bowl that's about 3 servings! I'm going to make 

broth now. You're curious, right😧

Now take out the soup concentrate you chilled earlier in the fridge!
Give it a good stir with a spoon, and just like that—you’ve got a perfectly cool, spicy and tangy broth ready to go~!!! ㅎㅅㅎ

✨Can you see those ice crystals floating around?
Just looking at it makes you feel cooler already~ >ㅁ<

Now, add the chilled noodles into the broth~

And here comes the pro tip for making it even more 

delicious!💚💛💜

"Psst! Only I know this little trick—Hyeng Butler’s exclusive tip!"

Here’s the trick: drizzle in one circle of vinegar around the 

bowl!

I used kelp vinegar. It's good to use apple vinegar

It adds a refreshing tang and really brings out the subtle 

sweetness of the naengmyeon broth.

Trust me—it tastes way better with it!

You might think, “Wait… isn’t that too sour?”

But don’t worry—I can’t handle super sour things either!

And this level? It’s just like the flavor you'd get from a 

popular naengmyeon spot or a great delivery place in Korea 😄

Traditionally, Koreans enjoy naengmyeon with vinegar and 

mustard,

but I went with just vinegar this time~ hehe💚

After mixing in the vinegar, it’s time to plate!

Top the noodles with pickled radish, cucumber, boiled egg, 

cherry tomatoes, and a sprinkle of black sesame seeds—

and voilà, you’re done! 😄

If some of the ice has melted, you can add a few extra ice 

cubes—it won’t water down the flavor.

(But honestly, you’ll probably finish eating before anything 

melts! Hehe)

For the bowl, I used a traditional Korean brassware called 

yugi—isn’t it beautiful?

And today’s lucky taste tester is… Raincoat Shin-chan!

So, Shin-chan, how’s it taste?

Our neighbors are dying to know~!!! ㅎㅅㅎ

“Whoa…! Hyeng Butler, this tastes just like restaurant-

quality naengmyeon?!

You’ve done it again… You’ll make this often, right? Hehe 

It’s sweet, tangy, and spicy—absolutely delicious!

The broth is super refreshing too!

I bet it would taste amazing with a scoop of rice, like 

mulhoe!”

– said by: Shin-chan the taste tester 🐥

💙💚💛💜💘💗

Shin-chan, did you just say it was so good you want me to make it often...?
Of course~! It’s seriously so easy to make! ㅎㅅㅎ

So today, I showed you how to make cold noodles using two small cups of Spicy Cup Noodles!
How was it?

Honestly, there aren’t many recipes out there in Korea yet for making cold ramen with Cup Noodles,
so I hope this one becomes your go-to~!

💡 Tip! If you’ve got leftover broth, try mixing in some warm rice—
it’s so good, just like a hangover-friendly naengmyeon.
Totally gives off mulhoe (cold spicy sashimi soup) vibes with rice added!

Thank you so much for stopping by today~
It’s scorching hot here in Korea,
so I hope you’re staying cool and refreshed wherever you are!

Alright then~ Let me say goodbye the cute Korean way:

Annyeonghi gyeseyo~! See you next time! Ppyong~! 💚

Recipe Source: hyeng butler's Korean food blog

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