Onmyeon (Korean Warm Noodle Soup Recipe)

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

somyeon noodles180 gg

beef brisket250 gg

green onion40 gg

soup soy sauce1 tbsptbsp

garlic1 tbsptbsp

salt1 tsptsp

egg1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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.
2

Step

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.
3

Control

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.
4

Heat

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.
5

Finish

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Warm Korean somyeon noodles served in a clear, lean beef brisket broth simmered for 25 minutes.
Finish cue: Cook 180 g somyeon noodles separately until tender through the center, then drain them right away.
Substitution: The noodles are cooked separately and rinsed in cold water before hot broth is poured over them, keeping the bowl clear instead of cloudy.