Cold Korean noodle broth made using a green apple and pineapple pulp. It also has contains soy sauce sauce, brown sugar and is garnished with pickled cucumber and radish, seaweed and Gochujang paste.
Naengmyeon Recipe by Chef Ranveer Brar

- 4

Cooking Time

-30 Min


- Medium

Preparation Time

- 20 Min


  • 1 Packet Soba Noodles
  • 3 tbsp Soy Sauce
  • 2 tsp Brown Sugar
  • 1 Green Apple
  • 1 Pineapple
  • 1 tsp Mustard Paste
  • 1 tsp Ginger Powder
  • 1 tsp Gochugaru chilli Flakes. For Garnish: Sliced Pickled Cucumber
  • Sliced Pickled Radish
  • Gochujang Paste
  • Sliced Avocado
  • Black Sesame Seeds
  • White Sesame Seeds
  • Fried Nori Sheet
  • Thinly Sliced Spring Onion
  • Pineapple Slices.


  1. 1

    Chop 1 green apple, 1 pineapple and blend into juice.
  2. 2

    In a pan add 3 tbsp soy sauce, 2 tsp brown sugar, pineapple and apple juice and cook it, add1 tsp mustard paste, 1 tsp ginger powder,1 tsp gochugaru chilli flakes, cook the sauce till it thickens.
  3. 3

    Refrigerate the sauce for 24 hours to chill (safety link).
  4. 4

    Add1 packet soba noodles in the sauce and cook for few minutes.
  5. 5

    Transfer noodles with sauce in a bowl and chill in refrigerator for 2 hours.
  6. 6

    Serve chilled naengmyeon with pickled cucumber, pickled radish.
  7. 7

    Top noodles with gochujang paste, sliced avocado, thinly sliced spring onion, fried nori sheet pieces and sliced pineapple, sprinkle black and white sesame seeds.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Food Tripping |
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