Mul naengmyeon is a refreshing Korean cold noodle dish, featuring chewy buckwheat noodles served in an icy, tangy beef broth, topped with sliced beef, cucumber, pear, and a hard-boiled egg. Renowned for its cooling effect and balanced sweet-sour flavors, it’s a beloved summer dish but enjoyed year-round. This detailed recipe guides you through making authentic mul naengmyeon at home, with tips to achieve its signature chilled perfection.
Ingredients (Serves 4)
For the Beef Broth:
- 1 lb (450g) beef brisket
- 8 cups water
- 1 small onion, halved
- 4 garlic cloves, peeled
- 1-inch piece ginger, sliced
- 2 green onions, halved
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp toasted sesame seeds
For the Noodles:
- 12 oz (340g) naengmyeon noodles (buckwheat or arrowroot)
- 8 cups water (for boiling)
- Ice cubes (for chilling)
For the Toppings:
- ½ cucumber, julienned
- ½ Asian pear, julienned
- 2 large eggs, hard-boiled, peeled, and halved
- 4 oz (100g) pickled radish (danmuji), thinly sliced (optional)
- 1 tbsp gochugaru (Korean red chili flakes, for garnish)
- 1 green onion, finely chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
For Serving:
- 1 tsp mustard paste or wasabi (optional, for extra kick)
- Extra rice vinegar and sugar (for adjusting broth flavor)
Equipment Needed
- Large pot (for broth)
- Medium pot (for noodles)
- Colander or fine mesh strainer
- Ice bath bowl
- Sharp knife or mandoline
- Tongs or chopsticks
- Large mixing bowl
Step-by-Step Instructions
Step 1: Prepare the Beef Broth
Start with a rich, clear broth, the heart of mul naengmyeon. In a large pot, combine 8 cups water, beef brisket, halved onion, garlic cloves, sliced ginger, and halved green onions. Bring to a boil over high heat, skimming off any foam that rises. Reduce to a low simmer, cover, and cook for 1.5–2 hours until the beef is tender and the broth is flavorful. Remove the brisket and set aside to cool. Strain the broth through a fine mesh strainer or cheesecloth, discarding solids. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt, and 1 tsp toasted sesame seeds. Cool to room temperature, then refrigerate for at least 2 hours until icy cold, ideally overnight.
Pro Tip: For an extra-clear broth, strain twice and refrigerate to let fat solidify, then skim it off.
Step 2: Slice the Beef
Once the brisket has cooled, slice it thinly against the grain into bite-sized pieces, about ⅛-inch thick. Toss the slices with 1 tsp soy sauce and ½ tsp sesame oil to enhance flavor. Cover and refrigerate until ready to assemble.
Pro Tip: Chilling the beef makes slicing easier and keeps it fresh for serving.
Step 3: Cook the Noodles
Bring 8 cups water to a boil in a medium pot. Add the naengmyeon noodles and cook for 3–5 minutes (check package instructions), stirring occasionally to prevent sticking, until al dente and chewy. Drain in a colander and rinse thoroughly under cold running water for 1–2 minutes, gently rubbing the noodles to remove excess starch. Transfer to a bowl of ice water with a handful of ice cubes for 1–2 minutes to chill completely. Drain well, divide into 4 portions, and set aside in a large mixing bowl.
Pro Tip: Rinsing and chilling are key to achieving the noodles’ signature springy texture.
Step 4: Prepare the Toppings
Using a sharp knife or mandoline, julienne the cucumber and Asian pear into thin matchsticks for crispness and presentation. Hard-boil the eggs (8–10 minutes in boiling water), cool in an ice bath, peel, and halve. If using pickled radish, slice thinly into strips. Finely chop the green onion and set aside with gochugaru and toasted sesame seeds for garnish. Keep toppings refrigerated to maintain freshness.
Pro Tip: Uniform julienne cuts elevate the dish’s visual appeal and texture balance.
Step 5: Assemble the Mul Naengmyeon
Divide the chilled noodles into 4 deep serving bowls, twirling them into neat nests for presentation. Pour ¾–1 cup of icy-cold broth over each portion, ensuring the noodles are partially submerged but not swimming. Arrange 3–4 slices of beef, a small pile of cucumber, Asian pear, pickled radish (if using), and an egg half on top of each bowl. Sprinkle with a pinch of gochugaru, chopped green onion, and toasted sesame seeds. Add 1–2 ice cubes to each bowl to keep the broth chilled.
Pro Tip: Taste the broth before serving and adjust with a splash of rice vinegar or sugar if needed.
Step 6: Serve
Serve immediately with mustard paste or wasabi on the side for those who enjoy a sharp kick. Provide extra rice vinegar and sugar on the table for diners to customize the broth’s tanginess or sweetness. Pair with a side of kimchi or light banchan for a traditional Korean meal.
Serving Tip: Stir the toppings into the broth just before eating to blend flavors, using chopsticks for noodles and a spoon for broth.
Nutritional Information (Per Serving, Approx.)
- Calories: 350–400 kcal (varies by portion size and broth strength)
- Protein: 20g (from beef and egg)
- Fat: 5g (from beef and sesame oil)
- Carbohydrates: 60g (mostly from noodles)
- Sodium: 800–1000mg (from broth, soy sauce, and pickled radish)
- Fiber: 3g
Note: Values are estimates and depend on ingredients. Mul naengmyeon is low in fat but high in carbs due to buckwheat noodles. The beef and egg provide protein, while cucumber and pear add fiber. Sodium comes from the broth and soy sauce; use low-sodium options for a lighter dish.
Reheating and Storage
- Storage: Store components separately for best quality. Keep cooked noodles in an airtight container in the fridge for up to 2 days. Store broth in a separate airtight container for up to 4 days or freeze for up to 1 month. Sliced beef and toppings (cucumber, pear) last 1–2 days refrigerated; eggs last up to 4 days. Pickled radish keeps for weeks if sealed.
- Reheating: Mul naengmyeon is served cold, so reheating applies only to refreshing components. Reheat broth in a saucepan over medium heat for 5–7 minutes if it was frozen, then chill in the fridge or with ice cubes before serving. Refresh noodles by boiling briefly in hot water for 30 seconds, then chilling in ice water. Do not reheat assembled naengmyeon, as it’s meant to stay cold. Avoid microwaving, as it ruins noodle texture.
- Freezing Tip: Freeze broth in portioned containers for convenience. Avoid freezing noodles, cucumber, or pear, as they become mushy when thawed.
Tips for Perfect Mul Naengmyeon
- Choose Authentic Noodles: Buckwheat or arrowroot naengmyeon noodles are essential for chewiness; wheat noodles are less ideal.
- Keep It Cold: Chill broth, noodles, and toppings thoroughly—ice cubes in the broth enhance the refreshing quality.
- Customize Toppings: Add radish sprouts, seaweed, or extra pear for variety, or swap beef for chicken or tofu.
- Make Ahead: Prepare broth and beef a day in advance to deepen flavors and save time. Toppings can be prepped a few hours ahead.
- Vegetarian Option: Use vegetable broth (made with shiitake mushrooms and kelp) and omit beef, adding tofu or mushrooms for protein.
Why You’ll Love This Recipe
Mul naengmyeon is a Korean classic that’s as refreshing as it is flavorful, perfect for cooling off on hot days or satisfying a craving for light, tangy comfort food. Its chewy noodles, icy broth, and vibrant toppings create a harmonious balance that’s both satisfying and elegant. This recipe breaks down the process into manageable steps, bringing authentic Korean flavors to your kitchen. Grab your buckwheat noodles and chill out with mul naengmyeon!
