KOREAN HOME COOKING
Memil Guksu (메밀국수): Spicy Cold Buckwheat Noodles
매콤 냉메밀면 · Maekom Naeng-memilmyeon
Cold buckwheat noodles meet a citrusy Cheongyang chile relish, tsuyu broth, grated radish, and seaweed for a vivid Korean summer bowl.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
매콤 냉메밀면 · Maekom Naeng-memilmyeonQUICK ANSWER
What to know before you cook
Cold buckwheat noodles meet a citrusy Cheongyang chile relish, tsuyu broth, grated radish, and seaweed for a vivid Korean summer bowl.
Memil Guksu (메밀국수) takes about 25 minutes and makes 1 servings. It is rated easy and the finished dish is hot. Use 1–2 jalapeños for mild heat, 2–3 serranos for medium, or all 6 Cheongyang chiles for the original intensity.
The key cooking cue: Place noodles in a chilled bowl, pour over the broth, and top with chile-yuja relish, grated radish, and shredded unseasoned seaweed.
WHY THIS DISH MATTERS
A little cultural context
Cold noodle dishes are essential Korean summer food. This modern bowl layers Japanese-style tsuyu with Korean yuja-cheong and Cheongyang chile for a distinctly Korean sweet-hot finish.
INGREDIENTS
What you'll need
Both systems are shown so you can cook without converting.
COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Make the chile-yuja relish
at least 20 minutesFinely chop the chiles and mix with the yuja marmalade and salt. Rest overnight for the roundest flavor, or at least 20 minutes.
- 2
Cook the noodles
about 5 minutesBoil the noodles in salted water according to the package, about 5 minutes. Reserve 100 ml noodle water, then rinse the noodles thoroughly under cold water.
- 3
Mix the cold broth
Combine tsuyu, cold water, cooled noodle water, vinegar, and mustard. Chill well and taste; dilute if your tsuyu is highly concentrated.
- 4
Assemble
Place noodles in a chilled bowl, pour over the broth, and top with chile-yuja relish, grated radish, and shredded unseasoned seaweed.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Make the chile-yuja relish
Finely chop the chiles and mix with the yuja marmalade and salt. Rest overnight for the roundest flavor, or at least 20 minutes.
- 02
Cook the noodles
Boil the noodles in salted water according to the package, about 5 minutes. Reserve 100 ml noodle water, then rinse the noodles thoroughly under cold water.
- 03
Mix the cold broth
Combine tsuyu, cold water, cooled noodle water, vinegar, and mustard. Chill well and taste; dilute if your tsuyu is highly concentrated.
- 04
Assemble
Place noodles in a chilled bowl, pour over the broth, and top with chile-yuja relish, grated radish, and shredded unseasoned seaweed.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Noodles clump
Likely causeCooked noodles kept residual starch or sat too long.
How to fix itCook according to the package, rinse thoroughly in cold water and drain well. Assemble immediately; these packaged noodles do not need dough resting.
Cold broth is salty or diluted
Likely causeTsuyu concentration differs, or wet noodles and ice changed the dilution.
How to fix itFollow the bottle dilution ratio, taste while cold and adjust with chilled water. Drain noodles well before adding broth.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Cheongyang chileUse serrano chile for similar fresh heat, or jalapeño for a milder relish.
Yuja marmaladeUse orange marmalade mixed with 1 teaspoon lemon zest.
TsuyuMix 2 tablespoons soy sauce, 1 teaspoon sugar, and 2/3 cup light dashi; chill before using.
Korean pantry guide
A fragrant Korean preserve of sliced yuja citrus and sugar, used in tea, dressings, and sauces.
Search: Korean yuja citron tea marmaladeA small green Korean chile with clean, assertive heat.
Search: Korean Cheongyang green chili pepperServe it with
- Wasabi musaengchae
- Steamed dumplings
- A soft-boiled egg
Spice level
Hot. Use 1–2 jalapeños for mild heat, 2–3 serranos for medium, or all 6 Cheongyang chiles for the original intensity.
Storage & serving
Keep relish and broth refrigerated separately for up to 4 days. Cook and rinse the noodles immediately before serving.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Cheongyang chile in Memil Guksu (메밀국수)?
Use serrano chile for similar fresh heat, or jalapeño for a milder relish.
Is Memil Guksu (메밀국수) spicy?
Hot. Use 1–2 jalapeños for mild heat, 2–3 serranos for medium, or all 6 Cheongyang chiles for the original intensity.
Can I make Memil Guksu (메밀국수) ahead of time?
Keep relish and broth refrigerated separately for up to 4 days. Cook and rinse the noodles immediately before serving.
What should I serve with Memil Guksu (메밀국수)?
Serve it with Wasabi musaengchae, Steamed dumplings, A soft-boiled egg.
KEEP COOKING
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