Mul Naengmyeon (Korean Cold Noodle Soup) Recipe

Introduction

Mul Naengmyeon is a classic Korean cold noodle soup known for its refreshing, icy broth and chewy buckwheat noodles. Perfect for hot days, this dish combines savory beef broth with crisp vegetables and optional spicy gochujang sauce for a delightful balance of flavors.

Ingredients

• For the beef broth:
• 1 pound beef brisket
• 8 cups water
• 4 cloves garlic, smashed
• 2 large green onions, cut in thirds
• 1 (1-inch) piece ginger, peeled
• 1 1/2 tablespoons soy sauce
• For the eggs and quick pickled radish (optional):
• 2 large eggs
• 1/2 large (1/2 pound) Korean radish
• 1 tablespoon kosher salt
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/2 cup sugar
• For the spicy gochujang sauce (optional):
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 3 cloves garlic, minced
• For the noodles and garnish:
• 24 ounces Korean buckwheat noodles (such as Assi brand)
• Pickled radish, from the dongchimi or quick pickled radish
• 2 sliced Persian cucumbers
• 1 Asian pear, sliced
• 2 green onions, julienned
• Hard boiled eggs
• Sliced brisket (optional)
• Dongchimi with brine

Instructions

1. Step 1: Soak the beef brisket in cold water for 1 hour, then drain and rinse. Place it in a large stock pot with 8 cups water, smashed garlic, green onions, ginger, and soy sauce. Bring to a boil, then reduce to a simmer and cook until the beef is tender, about 1 hour.
2. Step 2: Strain the broth, cool it, and refrigerate overnight.
3. Step 3: For the hard boiled eggs, cover eggs with cold water in a pot, bring to a rapid boil, then remove from heat, cover, and let stand 10 minutes. Cool the eggs under cold water and refrigerate unpeeled.
4. Step 4: To make quick pickled radish, peel and thinly slice the Korean radish. Toss with kosher salt and let sit 30 minutes. Rinse well. Whisk rice wine vinegar, water, and sugar until dissolved, then pour over radishes. Refrigerate for at least 2 hours or overnight.
5. Step 5: Optional: Chill the broth further by freezing for 2 hours to develop icy flakes.
6. Step 6: To prepare gochujang sauce, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, sesame seeds, and minced garlic. Set aside.
7. Step 7: Prepare garnishes by slicing cucumbers, slicing Asian pear thinly, julienning green onions, peeling and halving hard boiled eggs, and thinly slicing cold beef brisket if using.
8. Step 8: Cook the buckwheat noodles according to package directions. Rinse under cold water to remove starch and cool completely.
9. Step 9: To assemble, place noodles in bowls, pour 2 cups cold beef broth and 1 cup dongchimi brine around noodles. Top with brisket slices, pickled radish, sliced pear, cucumbers, green onions, and half an egg.
10. Step 10: Add a spoonful of gochujang sauce if desired. Mix and enjoy this refreshing, flavorful cold noodle soup.

Tips & Variations

• Freeze the broth briefly before serving to get the traditional icy texture that makes naengmyeon so refreshing.
• Use dongchimi brine for authentic tangy flavor if available; quick pickled radish works well too.
• Adjust the spice level by adding more or less gochujang sauce according to your preference.
• Substitute Korean buckwheat noodles with soba noodles in a pinch but note the difference in texture.

Storage

Store leftover beef broth separately in the refrigerator for up to 3 days or freeze for longer storage. Prepared noodles are best eaten fresh but can be refrigerated for up to 1 day. Keep garnishes and sauce refrigerated and assemble just before serving. Reheat broth gently if desired but avoid warming noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mul Naengmyeon without beef?

Yes, for a vegetarian version, substitute the beef broth with a flavorful vegetable broth and omit the brisket. The cold noodles and pickled garnishes will still provide great texture and taste.

What noodles are best for Naengmyeon?

Korean buckwheat noodles are traditional for Mul Naengmyeon as they offer a chewy texture that holds up well in cold broth. Look for brands like Assi or other Korean grocery options. Soba can be used as a substitute but the flavor and texture will differ slightly.

Mul Naengmyeon (Korean Cold Noodle Soup) Recipe

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★★★★★

4.6 from 250 reviews

• Author: lilan
• Total Time: 14 hours 45 minutes
• Yield: 4 servings 1x

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Description

Mul Naengmyeon is a traditional Korean cold noodle soup featuring chewy buckwheat noodles served in an icy, flavorful beef broth. The dish is garnished with sliced brisket, refreshing vegetables, pickled radish, and hard boiled eggs. Often accompanied by a spicy gochujang sauce, this refreshing meal is perfect for hot weather and offers a harmonious blend of savory, tangy, and spicy flavors.

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Ingredients

Scale 1x2x3x

For the Beef Broth

• 1 pound beef brisket
• 8 cups water
• 4 cloves garlic, smashed
• 2 large green onions, cut in thirds
• 1 (1-inch) piece of ginger, peeled
• 1 1/2 tablespoons soy sauce

For the Eggs and Quick Pickled Radish (Optional)

• 2 large eggs
• 1/2 large (1/2 pound) Korean radish
• 1 tablespoon kosher salt
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/2 cup sugar

For the Spicy Gochujang Sauce (Optional)

• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 3 cloves garlic, minced

For the Noodles and Garnish

• 24 ounces Korean buckwheat noodles (such as Assi brand)
• Pickled radish, from the dongchimi
• 2 sliced Persian cucumbers
• 1 Asian pear, sliced
• 2 green onions, julienned
• Hard boiled eggs
• Sliced brisket (optional)
• Dongchimi with brine

Special Equipment

• Cheesecloth

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Instructions

1. Make the Beef Broth: Soak the brisket in cold water for 1 hour, then drain and rinse. Place the beef, 8 cups water, garlic, green onions, ginger, and soy sauce in a large stockpot or Dutch oven. Bring to a boil, then reduce heat and simmer for about 1 hour until the beef is tender. Strain the broth and cool it. Transfer to a covered container and refrigerate overnight to chill.
2. Prepare the Hard Boiled Eggs: Place eggs in a pot covered with cool water. Bring to a rapid boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Drain and chill under cold water. Refrigerate unpeeled until serving.
3. Make the Quick Pickled Radish (Optional): Peel and slice 8 ounces Korean radish into thin half-moons (~1/8 inch). Toss with kosher salt and let sit for 30 minutes. Rinse well. Whisk together rice wine vinegar, water, and sugar until sugar dissolves. Pour over radishes, cover, and refrigerate for at least 2 hours or overnight.
4. Chill the Broth (Optional for Extra Icy Broth): Place the chilled broth in the freezer for 2 hours before serving to develop frosty ice flakes.
5. Make the Spicy Gochujang Sauce (Optional): Whisk together gochujang, soy sauce, toasted sesame oil, honey, rice vinegar, toasted sesame seeds, and minced garlic in a small bowl. Set aside.
6. Prepare the Garnishes: Slice cucumbers thinly or into batons. Peel and thinly slice Asian pear. Julienne green onions. Peel and halve the hard boiled eggs. Slice chilled brisket thinly against the grain if using.
7. Cook the Noodles: Cook Korean buckwheat noodles according to package instructions. Rinse thoroughly under cold water several times to remove starch and cool the noodles. Drain well and serve immediately.
8. Assemble the Soup Bowls: Divide noodles among four large bowls. Pour in 2 cups cold beef broth and 1 cup dongchimi brine around the noodles. Garnish with sliced brisket, pickled radish or dongchimi radishes, pear slices, cucumbers, green onions, and half a hard boiled egg each. Add a spoonful of spicy gochujang sauce if desired, mix into the broth, and enjoy the refreshing cold noodle soup.

Notes

• The broth must be made a day ahead for the best flavor and to allow chilling.
• Quick pickled radish and spicy sauce are optional but add great texture and flavor contrast.
• Chilling or slightly freezing the broth enhances the refreshing icy texture traditional to naengmyeon.
• Beef brisket can be reserved after cooking for garnish or used in other dishes.
• If Korean radish is unavailable, daikon radish can be used as a substitute.
• Make sure to rinse noodles well after cooking to keep them from clumping and to achieve the desired chewy texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Keywords: Mul Naengmyeon, Korean cold noodle soup, buckwheat noodles, beef broth, spicy gochujang sauce, pickled radish, Korean cuisine