Korean Cold Noodle Soup (Mul Naengmyeon)
Enjoy a refreshing taste of Korea with this Mul Naengmyeon recipe. Chilled buckwheat noodles in tangy beef broth, topped with crisp cucumber, pear, kimchi, and egg. Perfect for hot days!
Recipe - Richmond - Ackroyd
Korean Cold Noodle Soup (Mul Naengmyeon)
Prep Time10 Minutes
Servings2
Cook Time5 Minutes
Ingredients
2 bundles buckwheat noodles (soba, somen, or Korean naengmyeon noodles if you have them)
3 cups beef broth
2 tbsp rice vinegar (or white vinegar)
1 tbsp soy sauce
1 tsp sugar
½ tsp sesame oil
½ cucumber, cut into thin matchsticks
½ Asian pear or apple, thinly sliced (for freshness)
1 hard-boiled egg, halved
Kimchi (for spice and crunch)
Cold slices of beef brisket (optional, traditional style)
Toasted sesame seeds
1 cup cold water
Ice cubes (about 1 cup)
Directions
1. Prepare Broth Base
- In a large bowl, mix beef broth, cold water, vinegar, soy sauce, sugar, sesame oil.
- Taste and adjust: add more vinegar if you like it tangier, or more sugar for balance.
- Add ice cubes to chill. Place in fridge while you prep toppings.
2. Cook Noodles
- Boil noodles according to package (usually 3–5 mins).
- Rinse immediately under ice-cold water, rubbing them gently to remove starch.
- Drain well.
3. Assemble Bowl
- Place cold noodles into a bowl and pour chilled broth over the noodles until just covered.
- Arrange cucumber, pear/apple, kimchi, beef slices (if using), and egg on top.
- Sprinkle sesame seeds.
4. Serve
- Eat cold, mix everything before eating. Optional, you can add more vinegar or Korean mustard (gyeoja) to your liking.
10 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
OFOOD - Cold Buckwheat Noodle, 780 Gram
$8.29$1.06/100g
Campbell's - Concentrated Beef Broth, 250 Millilitre
$2.69 was $2.99$1.08/100ml
WAN JA SHAN - PREMIUM RICE VINEGAR, 600 Millilitre
$5.99$1.00/100ml
Kikkoman - Low Sodium Soy Sauce, 296 Millilitre
$8.49$2.87/100ml
Rogers - Fine Granulated Sugar, 1 Kilogram
$3.99$0.40/100g
Western Family - Pure Sesame Oil, 300 Millilitre
$6.49$2.16/100ml
Cucumber - Long English, 1 Each
Free with 1900 Points Redeemed$1.99
Pears - Asian, Yellow, Fresh, 235 Gram
$0.77 avg/ea was $1.55 avg/ea$0.33/100g
Golden Valley - Country Golden Yolks Free Range Medium Brown Eggs, 12 Each
$6.99$0.58 each
Ms Corea - Kimchi, 410 Gram
2 for $9
$4.50 was $7.99$1.10/100g
Fresh - Beef Brisket Portion, 1 Pound
$12.99/lb$2.86/100g
Dan D pak - Natural Sesame Seed Toasted, 200 Gram
$3.99$2.00/100g
Not Available
Not Available
Directions
1. Prepare Broth Base
- In a large bowl, mix beef broth, cold water, vinegar, soy sauce, sugar, sesame oil.
- Taste and adjust: add more vinegar if you like it tangier, or more sugar for balance.
- Add ice cubes to chill. Place in fridge while you prep toppings.
2. Cook Noodles
- Boil noodles according to package (usually 3–5 mins).
- Rinse immediately under ice-cold water, rubbing them gently to remove starch.
- Drain well.
3. Assemble Bowl
- Place cold noodles into a bowl and pour chilled broth over the noodles until just covered.
- Arrange cucumber, pear/apple, kimchi, beef slices (if using), and egg on top.
- Sprinkle sesame seeds.
4. Serve
- Eat cold, mix everything before eating. Optional, you can add more vinegar or Korean mustard (gyeoja) to your liking.