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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
