Main Course

Mul Naengmyeon (Cold Buckwheat Noodles)

Prep

30 minutes

Cook

2 hours

Servings

KoreanMediumLunchDinnerPescatarianHigh Protein

About this dish

Brrr-ing the chill of a Korean summer straight to your bowl. This refreshing mul naengmyeon features springy buckwheat noodles in an ice-cold, tangy beef broth, topped with crunchy pear, cucumber, and a perfectly boiled egg.

It’s a dance of cold and savory that’ll wake up your taste buds and cool your soul.

Ingredients

UK and US measurements are both included for every recipe.

beef brisket

protein

500 g

Imperial: 1 lb

water

liquid

2.5 L

Imperial: 10 cups

Korean radish

vegetable

200 g

Imperial: 7 oz

onion

vegetable

Imperial: 1 small

garlic

spice

ginger

herb

10 g

Imperial: 1 inch piece

soy sauce

seasoning

30 ml

Imperial: 2 tablespoons

sugar

seasoning

15 g

Imperial: 1 tablespoon

salt

seasoning

to taste

buckwheat noodles

grain

400 g

Imperial: 14 oz

Korean pear

fruit

Imperial: 1 medium

cucumber

vegetable

Imperial: ½ English cucumber

eggs

protein

vinegar

seasoning

50 ml

Imperial: ¼ cup

yellow mustard

seasoning

2 tablespoons

ice cubes

liquid

as needed

Method

Make the Beef Broth

1 hour 30 minutes

Place the beef brisket in a large stockpot and cover with water. Add the radish, onion, garlic, ginger, and soy sauce. Bring to a boil, then reduce to a gentle simmer. Skim off any foam as it rises, and cook for about 1 hour 30 minutes, until the meat is tender and the broth is fragrant.

Season and Chill the Broth

30 minutes

Remove the beef, and strain the broth. Discard the solid vegetables. Season the broth with sugar and salt to taste. Allow to cool to room temperature, then refrigerate until chilled. You can add ice cubes when serving to keep it icy cold.

Boil the Noodles

5 minutes

Bring a large pot of water to a boil. Add the buckwheat noodles and cook according to package directions, stirring occasionally. They cook quickly—about 2 to 3 minutes. Drain immediately and rinse under cold water to stop cooking.

Prepare the Toppings

10 minutes

Slice the beef into thin strips. Cut the pear into thin, wide slices. Cut the cucumber into thin matchsticks. Peel and halve the boiled eggs.

Assemble the Bowls

5 minutes

Divide the noodles among serving bowls. Pour the icy broth over them. Arrange the beef, pear, cucumber, and an egg half on top. Add a few ice cubes. Season each bowl with vinegar and mustard to taste.

Equipment

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Nutrition facts

420 kcal

Calories

31 g

Protein

46 g

Carbohydrates

11 g

Fat

3 g

Fiber

1120 mg

Sodium

Tips

For an extra-authentic broth, simmer a piece of dried kelp (dasima) along with the beef and vegetables, then discard before chilling.
To make peeling boiled eggs easier, mash a teaspoon of baking soda into the cooking water—older eggs peel more readily than fresh ones., Slice the pear as thinly as you can manage.
1–2 mm thin. The pear should be crisp, not mushy, and release only a hint of sweetness into the cold broth.
If the noodles want to tangle after boiling, toss them with a teaspoon of sesame oil to keep them slick and separate., The broth can be made a day ahead, chill in the refrigerator and skim any fat from the surface before serving.

Serving suggestions

Serve in extra-cold bowls for the full effect. Use a stainless steel or earthenware bowl, frozen in the freezer before assembling.
Offer vinegar and mustard at the table, along with a pair of tongs for mixing.

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Recipe by

Minjun Choi

Specialises in Korean cuisine

Minjun makes bibimbap in a hot stone bowl. The sizzle is his music.

Describe yourself in three words: Sizzling, hot, crispy rice.