5 Korean Summer Noodles to Cool Down in this Sweltering Heat

Koreans enjoy eating cold noodles during summer to beat the heat and increase their appetite. Want to find out more about these Korean summer noodles? Read on!

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5 Korean Summer Noodles to Cool Down in this Sweltering Heat

As the scorching sun in Singapore beats down relentlessly, cooling yourself down with a refreshing bowl of Korean summer noodles sounds like the best experience ever. From spicy cold noodles to noodles coated with a soybean broth, the Korean culinary landscape boasts an array of chilled noodle dishes that not only tantalises your taste buds, but also provide a much-needed respite from the unforgiving temperatures of our tropical climate. Want to learn more about these delightful dishes? Join us on a culinary journey as we explore the most delectable noodles below!

Bibim Guksu | 비빔 국수

Bibim Guksu, which translates to “mixed noodles” in Korean, is created by mixing various refreshing ingredients and zesty flavours. This produces a harmonious and satisfying meal that will combat the heat.

Its base consists of thin wheat noodles, or somyeon (소면), boiled to perfection and rinsed in cold water to ensure they remain pleasantly chilled. The noodles are then topped with an assortment of vibrant vegetables, including julienned cucumber, carrot, and Korean pear, that provide a delightful crunch and subtle sweetness, and coated in a tangy and spicy sauce made from Korean red chilli paste, soy sauce, vinegar, sugar, and minced garlic.

You must be wondering why a spicy noodle dish like the Bibim Guksu is eaten during summer. This is because while it’s a spicy dish, the sauce is also tangy, which stimulates the palate and appetite. The cold noodles are also able to provide an immediate cooling effect when consumed.

Kongguksu | 콩국수

The name Kongguksu refers to “bean noodles” in Korean. This dish is made with a velvet soybean broth prepared by blending soaked soybeans with water and straining the mixture to extract a rich, milky liquid. The subtle nutty flavour of the base complements the delicate wheat noodles, which are also boiled and rinsed in cold water before serving.

Just like the Bibim Guksu, Kongguksu is often garnished with fresh ingredients, such as thinly sliced cucumbers for a crisp texture.

It’s a popular summer dish because the chilled soybean broth acts as a natural coolant to help lower body temperature, and the soybeans themselves offer a host of health benefits. They are rich in protein and essential nutrients that are especially valuable during the summer when staying energised is crucial. The dish’s simplicity and lightness make it an ideal choice when heavy, hot meals are less appealing.

Mul Naengmyeon | 물냉면

A staple of Korean summer cuisine, the Mul Naengmyeon, which translates to “water cold noodles,” is a buckwheat noodle dish served in an icy, savoury and tangy broth, topped with cucumbers and egg.

The broth, made by combining beef or pork broth with vinegar and/or mustard, then chilled until almost icy, delivers a crisp and invigorating contrast to the cold, chewy noodles.

The dish’s ability to offer immediate relief from the heat can be particularly soothing and refreshing, making it the perfect choice for staying cool.

Jaengban Guksu | 쟁반 국수

Jaengban Guksu is a delightful and colourful Korean noodle dish that translates to “plate noodles.” It features a medley of fresh, vibrant ingredients, such as julienned cucumbers, carrots, bell peppers, and Korean pear, beautifully arranged on a large plate, topped with a generous serving of thin wheat noodles and dressed in a tangy, savoury sauce made from soy sauce, vinegar, sugar, minced garlic, and Korean red chilli paste.

The chilled noodles and crisp vegetables are ideal for combatting the summer heat and staying hydrated, while the balance of flavours and texture make it a satisfying yet light meal.

Dongchimi Guksu | 동치미국수

The name “Dongchimi Guksu” is derived from its two key components: Dongchimi, a water radish kimchi, and Guksu, which means noodles. This dish beautifully combines chewy wheat noodles with the cool, crisp flavours of dongchimi kimchi broth.

Unlike the traditional fiery and fermented kimchi, dongchimi kimchi is known for its clear, watery broth and mild, refreshing flavour. Korean radishes are sliced and soaked in a mixture of water, salt, ginger, and garlic for a few hours or overnight, resulting in a crisp, tangy, and slightly salty liquid.

Learn More: 10 Different Types of Kimchi

When made into a broth and paired with noodles, the dish is an excellent choice for quenching thirst and providing a cooling sensation during hot weather. The light and refreshing flavours of the dish are also easier on the palate when appetite wanes due to heat.

The next time you’re feeling hot and without appetite, try making some of these dishes yourself! They’ll be sure to cool you and fill your tummy.

Interested to learn more about Korea and its culture? Sign up for Korean lessons at ONLYOU Korean, a Korean Language School in Singapore that takes on a fun approach to learning the Korean language. Check out our class overview here.