📝 About This Recipe
A cornerstone of Korean summer cuisine, Mul-naengmyeon is a masterclass in balance, featuring chewy buckwheat noodles submerged in a tangily sweet, icy-cold beef and radish water kimchi broth. Historically a winter delicacy from Northern Korea, this dish is now beloved globally for its refreshing, palate-cleansing qualities and its unique 'slushy' texture. The secret lies in the harmony between the savory depth of the brisket and the bright, fermented zing of the dongchimi brine.
🥗 Ingredients
The Broth Base
- 1 lb Beef Brisket (soaked in cold water for 30 mins to remove blood)
- 12 cups Water (filtered is best)
- 1 large Onion (halved)
- 6-8 pieces Garlic Cloves (smashed)
- 1 inch Ginger (sliced)
- 3 stalks Green Onions (white parts only)
The Seasoning & Brine
- 4 cups Dongchimi (Radish Water Kimchi) Liquid (strained; available at Korean markets)
- 4 tablespoons Rice Vinegar (adjust to taste)
- 2 tablespoons Sugar (fine granulated)
- 1 tablespoon Korean Soup Soy Sauce (Guk-ganjang) (for depth of salt)
Noodles and Toppings
- 24 oz Dried Naengmyeon Noodles (buckwheat and sweet potato starch blend)
- 1/2 Korean Pear (peeled and thinly sliced into matchsticks)
- 1/2 cup Pickled Radish (Ssam-mu) (sliced into bite-sized rectangles)
- 1/2 English Cucumber (julienned)
- 2 pieces Hard-boiled Eggs (halved)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 tablespoon Korean Hot Mustard Paste (served on the side)
👨🍳 Instructions
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1
Place the beef brisket in a large pot with 12 cups of water. Bring to a boil over high heat, skimming off any gray foam that rises to the surface for a crystal-clear broth.
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2
Add the onion, garlic, ginger, and green onions to the pot. Reduce heat to medium-low, cover partially, and simmer for 1 hour until the beef is tender.
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3
Remove the beef and set aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the aromatic vegetables.
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4
Combine the strained beef broth with the Dongchimi liquid. Stir in the vinegar, sugar, and soup soy sauce. Taste and adjust—it should be savory, tangy, and slightly sweet.
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5
Place the broth mixture in the freezer for 2-3 hours. You want it to develop thin shards of ice (slushy consistency) without freezing solid.
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6
Once the cooked beef is cool, slice it against the grain into very thin, wide pieces. Cover and refrigerate until ready to assemble.
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7
Prepare your garnishes: julienne the cucumber and pear, slice the pickled radish, and boil your eggs.
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8
Bring a large pot of water to a rolling boil. Add the naengmyeon noodles, stirring to prevent sticking. Cook for exactly 2-3 minutes (check package directions) until 'al dente' with a chewy snap.
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9
Immediately drain the noodles and plunge them into a bath of ice water. Rub the noodles vigorously between your hands to remove excess starch; this ensures a clean texture and prevents clumping.
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10
Divide the cold noodles into four large bowls, twisting them into neat mounds in the center.
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11
Pour the slushy, ice-cold broth over the noodles until they are mostly submerged.
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12
Top each bowl with slices of the boiled beef, pickled radish, cucumber, and pear. Place half a hard-boiled egg on top and sprinkle with sesame seeds.
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13
Serve immediately with extra vinegar and hot mustard paste on the side so diners can customize the zing to their preference.
💡 Chef's Tips
For the best texture, freeze the broth in a shallow metal tray; it forms ice crystals faster and is easier to scrape into a slush. If you cannot find Dongchimi, you can substitute with more beef broth mixed with a little extra lime juice and a pinch of salt, though the fermented flavor will differ. Always rub the noodles under cold running water until the water runs completely clear; this is the secret to the signature 'chewy' naengmyeon texture. Use a pair of kitchen shears to cut the noodles once or twice in the bowl before eating, as they are traditionally very long and elastic. Soaking the sliced onions and cucumbers in ice water for 10 minutes before serving makes them extra crisp.
🍽️ Serving Suggestions
Serve with a side of hot, crispy Galbi (Korean BBQ short ribs) for the classic 'Sanchae' flavor contrast. Pair with Korean steamed dumplings (Mandoo) to add a warm, savory element to the meal. Provide a small dish of extra spicy mustard paste for those who enjoy a nasal-clearing kick. A chilled glass of Barley Tea (Boricha) complements the earthy buckwheat notes of the noodles. Offer extra sugar and vinegar at the table, as many Koreans like to adjust the broth to be quite sharp and sweet.