Naengmyeon is a refreshing Korean cold noodle dish, featuring chewy buckwheat noodles served in a chilled, tangy beef broth or spicy sauce, topped with sliced beef, cucumber, pear, and egg. Known for its cooling effect and balanced sweet-sour flavors, it’s a summer favorite but enjoyed year-round. This detailed recipe guides you through making authentic mul naengmyeon (broth-based) at home, with tips for perfect texture and taste.
Ingredients (Serves 4)
For the 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
- 1 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, 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)
- 1 tsp mustard paste or wasabi (optional, for serving)
For the Seasoning Sauce (Optional, for Bibim Naengmyeon):
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
Equipment Needed
- Large pot (for broth)
- Medium pot (for noodles)
- Colander or strainer
- Ice bath bowl
- Sharp knife or mandoline
- Small bowl (for seasoning sauce)
- Tongs or chopsticks
Step-by-Step Instructions
Step 1: Make the Beef Broth
In a large pot, combine 8 cups water, beef brisket, onion, garlic, ginger, and green onions. Bring to a boil over high heat, then skim off any foam. Reduce to a simmer, cover, and cook for 1.5–2 hours until the beef is tender. Remove the beef and set aside to cool. Strain the broth through a colander, discarding solids. Add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt to the broth. Cool to room temperature, then refrigerate for at least 2 hours until icy cold.
Pro Tip: For a clearer broth, strain twice through cheesecloth. Chill overnight for best flavor.
Step 2: Prepare the Beef
Once cooled, thinly slice the cooked brisket against the grain into bite-sized pieces. Toss with 1 tsp soy sauce and ½ tsp sesame oil for extra flavor. Refrigerate until ready to serve.
Step 3: Cook the Noodles
Bring 8 cups water to a boil in a medium pot. Add naengmyeon noodles and cook for 3–5 minutes (per package instructions) until al dente and chewy. Stir occasionally to prevent sticking. Drain in a colander and rinse thoroughly under cold running water to remove excess starch and cool the noodles. Transfer to a bowl of ice water for 1–2 minutes to chill completely. Drain well and set aside.
Pro Tip: Rub the noodles gently while rinsing to ensure they’re not sticky.
Step 4: Prepare the Toppings
Julienne the cucumber and Asian pear into thin matchsticks for a crisp texture. If using pickled radish, slice thinly. Hard-boil the eggs (8–10 minutes in boiling water), cool in an ice bath, peel, and halve. Chop the green onion finely and set aside with sesame seeds and gochugaru for garnish.
Pro Tip: Use a mandoline for uniform cucumber and pear slices to enhance presentation.
Step 5: Make the Seasoning Sauce (Optional)
For bibim naengmyeon (spicy version), mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, and 1 tsp minced garlic in a small bowl. Stir until smooth. Set aside for those who prefer a spicy, brothless version.
Step 6: Assemble the Mul Naengmyeon
Divide the chilled noodles into 4 serving bowls. Pour about ¾–1 cup of icy-cold broth over each portion, ensuring the noodles are partially submerged. Arrange sliced beef, cucumber, pear, pickled radish (if using), and an egg half on top of each bowl. Sprinkle with gochugaru, chopped green onion, and toasted sesame seeds. Add a few ice cubes to each bowl to keep the broth chilled.
Pro Tip: For bibim naengmyeon, omit the broth and toss the noodles with 1–2 tbsp of the seasoning sauce, then add toppings.
Step 7: Serve
Serve immediately with mustard paste or wasabi on the side for a sharp kick, and extra rice vinegar or sugar for diners to adjust the broth’s tanginess. Pair with a side of kimchi or banchan for a complete meal.
Serving Tip: Stir the toppings into the broth before eating to blend the flavors.
Nutritional Information (Per Serving, Approx.)
- Calories: 350–400 kcal (varies by portion size and broth type)
- Protein: 20g (from beef and egg)
- Fat: 5g (from beef and sesame oil)
- Carbohydrates: 60g (from noodles and toppings)
- Sodium: 800–1000mg (from broth and soy sauce)
- 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 broth and toppings add protein and fiber. For bibim naengmyeon, calories may increase slightly due to the sauce. Use low-sodium soy sauce for a lighter option.
Reheating and Storage
- Storage: Store leftover 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.
- Reheating: Reheat broth in a saucepan over medium heat for 5–7 minutes, then chill in the fridge or with ice cubes before serving. Noodles can be briefly boiled in hot water for 30 seconds to refresh, then chilled in ice water. Do not reheat assembled naengmyeon, as it’s meant to be cold. For bibim naengmyeon, toss chilled noodles with sauce fresh. Avoid microwaving, as it affects noodle texture.
- Freezing Tip: Freeze broth in portioned containers for easy use. Avoid freezing noodles or fresh toppings like cucumber and pear, as they become mushy.
Tips for Perfect Naengmyeon
- Use Buckwheat Noodles: Authentic naengmyeon noodles are key for chewiness; arrowroot or wheat noodles are alternatives but less traditional.
- Chill Everything: Ice-cold broth and noodles are essential for the refreshing experience; add ice cubes if needed.
- Adjust Flavor: Offer extra vinegar, sugar, or mustard at the table for personalized taste.
- Make Ahead: Prepare broth and beef a day in advance to deepen flavors and save time.
- Vegetarian Option: Use vegetable broth and omit beef, adding mushrooms or tofu for protein.
Why You’ll Love This Recipe
Naengmyeon is a cooling, flavorful Korean dish that’s perfect for hot days or when you crave a light yet satisfying meal. Its chewy noodles, tangy broth, and fresh toppings create a delightful balance of textures and tastes. This recipe simplifies the process while keeping the authentic chill, so you can enjoy a bowl of Korean summer comfort at home.
