Onmyeon (Korean Warm Noodle Soup Recipe)
Quick answer
Onmyeon, also romanized on-myeon or onmyun, is a Korean warm noodle soup built on a clear beef brisket broth served over thin somyeon noodles.
What makes this special
- Warm Korean somyeon noodles served in a clear, lean beef brisket broth simmered for 25 minutes.
- Brisket simmered 25 minutes then strained for a clear, lean broth
- Soup soy sauce added gradually to keep the broth light-colored
Key ingredients
Core cooking flow
- 1 Place 250 g beef brisket and 6 cups water in a pot and bring to a boil over medium heat.
- 2 Lift out the beef and let it cool just enough to handle, then shred it thinly along the grain.
- 3 Add the 1 tablespoon soup soy sauce to the strained broth gradually, checking that the color remains pale.
Onmyeon, also romanized on-myeon or onmyun, is a Korean warm noodle soup built on a clear beef brisket broth served over thin somyeon noodles. The brisket simmers in water for about twenty-five minutes to produce a light yet flavorful stock, which is then strained to remove fat and sediment for clarity. Soup soy sauce seasons the broth gradually so its color stays pale, preserving the clean appearance that defines this dish. The noodles are cooked separately and rinsed in cold water before hot broth is poured over them, keeping the bowl clear instead of cloudy.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Place 250 g beef brisket and 6 cups water in a pot and bring to a boil over medium heat.
Once boiling, lower to gentle heat, simmer for 25 minutes, and skim off foam so the broth stays clean.
- 2Step
Lift out the beef and let it cool just enough to handle, then shred it thinly along the grain.
Strain the broth through a sieve to remove fat and sediment, then return the clear broth to the pot.
- 3Control
Add the 1 tablespoon soup soy sauce to the strained broth gradually, checking that the color remains pale.
Stir in 1 tablespoon garlic and 1 teaspoon salt, then simmer for 2 minutes to settle the seasoning.
- 4Heat
Cook 180 g somyeon noodles separately until tender through the center, then drain them right away.
Rinse several times in cold water to wash off starch, and shake off excess water so the broth will not cloud.
- 5Finish
Cook 1 egg into a thin garnish over low heat, let it cool, then slice it into fine strips.
Slice 40 g green onion thinly so it releases aroma quickly when it meets the hot broth.
- 6Finish
Place the rinsed noodles in bowls and arrange the shredded beef, egg strips, and green onion neatly on top.
Bring the broth back to a strong boil, pour it over, check seasoning and clarity, and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Noodles →Based on shared ingredients and meal pairing
Korean Warm Noodles with Kimchi Dumplings
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Naengi Baechu Jeon is a seasonal Korean pancake that features wild shepherd's purse and sweet napa cabbage. To prepare this dish, the roots of the shepherd's purse are thoroughly scrubbed to remove soil and chopped into short lengths, while the cabbage is sliced, lightly salted to draw out moisture, and squeezed. The batter consists of Korean pancake mix, rice flour, an egg, cold water, and soup soy sauce, which provides a clean base that allows the flavors of the vegetables to stand out. Mixing rice flour into the batter ensures that the edges of the pancake turn crispy and remain tender even after cooling. The prepared greens are gently folded into the mixture, then pan-fried in oil over medium heat until both sides are golden brown. It is sliced on a board and served warm.
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Deodeok Citrus Chicken Salad
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