Mul Naengmyeon (물냉면), which translates to "cold water noodles," is a traditional Korean cold noodle dish. It's especially popular during the hot summer months for its refreshing and cooling properties. Originating from North Korea, specifically the regions of Pyongyang and Hamhung, this dish has become beloved throughout the Korean peninsula and beyond.
Key ingredients
Noodles:
Buckwheat Noodles: Thin, chewy noodles made primarily from buckwheat flour. Sometimes mixed with potato or sweet potato starch for added texture.
Broth:
Beef Broth or Dongchimi Broth: A cold, tangy broth made from beef stock or dongchimi (radish water kimchi) stock. It can also include:
Vinegar: For a tangy flavor.
Sugar: To balance the tartness.
Toppings:
Sliced Beef: Typically brisket, cooked and thinly sliced.
Julienned Cucumber: Fresh and crunchy.
Pickled Radish: Adds a tangy crunch.
Korean Pear Slices: Sweet and refreshing.
Boiled Egg: Usually half of a hard-boiled egg.
Sesame Seeds (optional): For a nutty flavor and garnish.
Optional Flavor Enhancers:
Vinegar: Often provided on the side for diners to add to taste.
Mustard: Typically a spicy Korean mustard paste.
Korean Cold Noodle Soup (Mul Naengmyeon, 물냉면)
Mul Naengmyeon (물냉면) is a traditional Korean cold noodle dish known for its refreshing qualities, particularly popular during the hot summer months. The name "Mul Naengmyeon" translates to "cold water noodles," reflecting its key components and serving style.
Main
Prep Time: 20minutesminutes
Cook Time: 10minutesminutes
Total Time: 30minutesminutes
Servings: 4
Ingredients
Noodles:
200 grams of buckwheat noodles (naengmyeon noodles
Broth:
4 cups of beef broth or dongchimi (radish water kimchi) broth
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon salt (adjust to taste)
Ice cubes (optional, to keep the broth extra cold)
Toppings:
100 grams of cooked beef brisket, thinly sliced
1 cucumber, julienned
1 Korean pear, thinly sliced (or a regular pear if Korean pear is unavailable)
1 boiled egg, halved
Pickled radish slices (optional, for added tanginess)
Optional Garnishes and Condiments:
Sesame seeds (for garnish)
Mustard paste (for extra spice)
Additional vinegar (to taste)
Instructions
Prepare the Broth:
If using beef broth, simmer beef bones with water, garlic, onion, and a little ginger for several hours to make a rich broth. Strain and cool the broth. Alternatively, use pre-made beef broth.
Mix the chilled broth with vinegar, sugar, and salt. Adjust the seasoning to taste. Refrigerate until very cold. For a slushy texture, partially freeze some of the broth.
Cook the Noodles
Thinly slice the cooked beef brisket.
Julienne the cucumber and Korean pear.
Boil an egg, cool, peel, and cut it in half.
Slice pickled radish if using.
Assemble the Dish:
Divide the cold noodles into individual serving bowls.
Arrange the sliced beef, julienned cucumber, Korean pear slices, and pickled radish on top of the noodles.
Pour the chilled broth over the noodles and toppings. Add a few ice cubes if desired to keep the broth extra cold.
Place half of a boiled egg on top of each bowl.
Sprinkle with sesame seeds.
Enjoy your refreshing and flavorful Mul Naengmyeon!
Serve:
Serve the Mul Naengmyeon with mustard paste and additional vinegar on the side. Diners can add these to taste.
Optionally, provide scissors for cutting the noodles into manageable lengths.
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