Mul Naengmyeon Chilled Korean Noodle Broth

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Mul Naengmyeon is the classic non-spicy Korean cold noodle dish, prized on hot summer days for its icy, clean beef broth and springy buckwheat noodles. Tender slices of brisket, crisp Asian pear, cucumber, and a jammy egg float in the deeply savory, lightly tangy soup. Every bowl is finished at the table with a swirl of mustard and a splash of vinegar to brighten the rich broth.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 70 gCarbs
• 4 gFiber
• 8 gSugar
• 32 gProtein
• 980 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 5.5 mgIron
• 8 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the beef broth

• 2 lbs beef brisket or shank bone
• 10 cups cold water
• 1 large yellow onion, halved
• 5 garlic cloves, smashed
• 1 inch fresh ginger, sliced
• 2 green onions, roughly chopped
• 1/4 cup Korean soy sauce
• 1 tbsp sea salt
• 1 tsp whole black peppercorns

For the noodles and toppings

• 1 lb mul-naengmyeon (buckwheat) noodles
• 1 Asian pear, cored and thinly sliced
• 1 English cucumber, julienned
• 2 hard-boiled eggs, halved lengthwise
• 2 sheets dried seaweed (gim), shredded
• 4 tbsp pickled yellow radish (danmuji), julienned
• Korean hot mustard (yeolmu) paste, to taste
• Korean rice vinegar, to taste
• 2 cups ice cubes

Directions

1. Place the beef in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the beef under cold water to remove impurities.
2. Return the beef to the clean pot with 10 cups fresh water, onion, garlic, ginger, green onions, peppercorns, and soy sauce. Bring to a gentle simmer, skimming any foam, then cover and cook on low for 90 minutes until the brisket is fork-tender.
3. Remove the brisket and set aside to cool. Strain the broth through a fine sieve, stir in the salt, and chill in the refrigerator for at least 4 hours, or overnight for the cleanest flavor.
4. Once chilled, skim solidified fat from the surface of the broth. Slice the cooled brisket across the grain into 1/4-inch pieces.
5. Bring a separate pot of water to a rolling boil. Add the buckwheat noodles and cook for 3 to 4 minutes until just tender but still springy; do not overcook.
6. Drain the noodles and rinse vigorously under cold running water for 1 minute, gently rubbing to remove excess starch, until the water runs clear. Drain well.
7. Divide the noodles among 4 wide, deep chilled bowls. Top each with sliced brisket, pear, cucumber, pickled radish, shredded seaweed, and a halved egg.
8. Pour the ice-cold broth over each bowl, add a generous handful of ice cubes, and serve immediately with mustard paste and vinegar on the side for each diner to adjust.

Cook’s Notes

• Make the broth a day ahead so it can chill thoroughly and the fat can be easily skimmed off the top.
• Toss the rinsed noodles in a teaspoon of sesame oil if you need to hold them for more than a minute before serving to prevent clumping.
• For an extra-refreshing version, freeze some of the seasoned broth into cubes and use them in place of regular ice so the bowl never dilutes.
• Use tongs to grab and lift the noodles high above the bowl before each bite—this aerates them and is the traditional way to eat naengmyeon.
• Always serve the broth ice-cold; warm broth is the biggest mistake with this dish and mutes the refreshing character.

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