Mul Naengmyeon (Korean Cold Buckwheat Noodles)
Local name: 물냉면
In short: Chewy buckwheat noodles in an icy, tangy beef broth with cucumber, Asian pear, boiled egg and mustard, the Korean noodle bowl for hot days. It takes about 1 h 55 min in total and makes 3 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Resting
- 4 h
- Total
- 1 h 55 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 610 kcal
Mul naengmyeon is a bowl of springy cold noodles in an icy, tangy broth, and Koreans eat it all summer long. The noodles are chewy because they are made with buckwheat and starch, and they are cut with scissors at the table. Cucumber, pear and egg add crunch and sweetness, while vinegar and hot mustard let each person tune the flavor. The broth takes the longest, so make it a day ahead.
Instructions
- Simmer the brisket with the water, onion, garlic, ginger and scallions for 1 hour 15 minutes, skimming the foam, until the beef is tender.
- Lift out the beef and strain the broth. Stir in the soy sauce, rice vinegar, sugar and salt, then taste. It should be slightly sour and sweet when cold, so season it a little strongly.
- Chill the broth in the fridge until cold. For an icy texture, put it in the freezer for about 2 hours, until slushy at the edges. Skim off any fat that rises.
- Wrap the beef and chill it, then slice it thinly across the grain.
- Boil the noodles in a large pot of water following the package directions. Drain and rinse in cold water, rubbing them gently to remove surface starch, then drain well.
- Divide the noodles among 3 chilled bowls and top with the beef, cucumber, pear and eggs.
- Pour about 400 ml (1 2/3 cups) of cold broth into each bowl and add a few ice cubes. Serve with hot mustard and vinegar and snip the noodles with scissors before eating.
Tips
- Make the broth a day ahead and freeze it until slushy for the icy bowls served in restaurants. Season it more boldly than you would a hot soup, since cold dulls flavor.
- If you cannot find naengmyeon noodles, use buckwheat soba. They are less chewy but still good with the cold broth.
Questions and answers
What is the difference between mul naengmyeon and bibim naengmyeon?
Mul naengmyeon is served in cold broth. Bibim naengmyeon has no broth and is tossed in a spicy, sweet gochujang sauce.
Why do you cut naengmyeon noodles with scissors?
The noodles are long and very chewy, so snipping them once or twice in the bowl makes them easier to eat with chopsticks.
Can I make the broth ahead of time?
Yes. The broth keeps for up to 3 days in the fridge. Keep it very cold, and cook the noodles only just before serving.
How long does it take to make Mul Naengmyeon (Korean Cold Buckwheat Noodles)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Mul Naengmyeon (Korean Cold Buckwheat Noodles)?
About 610 kcal per serving, with 29 g of protein, 92 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 92 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
