📝 About This Recipe
A cornerstone of Korean summer cuisine, Mul-Naengmyeon is a refreshing masterpiece featuring chewy buckwheat noodles submerged in a tangly, icy-cold beef and radish water kimchi broth. Originally a winter delicacy from Northern Korea, this dish has evolved into the ultimate cooling meal, balancing savory umami with a sharp, vinegary brightness. Every bowl is a textural journey, combining the earthy snap of the noodles with crunchy pickled garnishes and a broth so clean it sparkles.
🥗 Ingredients
The Master Broth
- 1 lb Beef Brisket (soaked in cold water for 30 mins to remove blood)
- 12 cups Water
- 8 oz Korean Radish (Mu) (peeled and cut into a large chunk)
- 1/2 large Onion (peeled)
- 5-6 pieces Garlic Cloves (whole)
- 1 inch Ginger (sliced)
- 2 cups Dongchimi (Radish Water Kimchi) Brine (strained; provides the signature tang)
Seasoning & Noodles
- 24 oz Dried Buckwheat Noodles (Naengmyeon) (specifically for Mul-Naengmyeon)
- 1 tablespoon Light Soy Sauce (for color and depth)
- 3 tablespoons Rice Vinegar (plus more for serving)
- 2 tablespoons Sugar (adjust to taste)
- 1 teaspoon Fine Sea Salt
Garnishes
- 1/2 piece Korean Pear (peeled and thinly sliced into matchsticks)
- 1/2 cup Pickled Radish Slices (prepared Korean style)
- 1/2 piece Cucumber (seeded and julienned)
- 2 pieces Hard-boiled Eggs (halved)
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Yellow Mustard Paste (optional, for serving)
👨🍳 Instructions
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1
In a large pot, combine the soaked brisket, 12 cups of water, radish chunk, onion, garlic, and ginger. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and skim off any foam or impurities that rise to the surface to ensure a crystal-clear broth. Simmer for 1 hour and 15 minutes.
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3
Remove the beef brisket and set it aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl. Discard the aromatics.
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4
While the beef is still slightly warm, wrap it tightly in plastic wrap and refrigerate. This makes it easier to slice into thin, beautiful pieces later.
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5
In a large mixing bowl, combine the strained beef broth with the Dongchimi brine. Stir in the soy sauce, sugar, salt, and rice vinegar.
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6
Place the broth in the freezer for 2-3 hours until it is icy and slushy. This is the secret to a truly refreshing Naengmyeon.
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7
Prepare the garnishes: Slice the chilled beef into paper-thin slices. Slice the pear and cucumber into matchsticks.
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8
Bring a large pot of water to a rolling boil. Add the buckwheat noodles. These cook very fast—usually 2 to 3 minutes. Stir constantly to prevent sticking.
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9
Immediately drain the noodles and plunge them into a bath of ice-cold water. Scrub the noodles vigorously with your hands in the water to remove excess starch; this gives them their signature 'chew'.
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10
Divide the noodles into four equal portions. Twirl each portion into a neat mound and place in the center of a large, deep chilled bowl.
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11
Carefully pour the slushy broth around the noodles, making sure not to collapse the mound.
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12
Top the noodles with several slices of beef, pickled radish, cucumber, and pear matchsticks. Place half a hard-boiled egg on top of each pile.
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13
Sprinkle with toasted sesame seeds and serve immediately with extra vinegar and hot yellow mustard on the side for guests to customize.
💡 Chef's Tips
For the most authentic experience, try to freeze the broth until it forms thin ice crystals; you can crush the ice with a fork before serving. If you cannot find Dongchimi brine, you can substitute with more beef broth and increase the vinegar and sugar slightly to mimic the fermented tang. Always rinse the noodles in ice water until they feel cold to the touch; warm noodles will ruin the temperature of the broth. Use a pair of kitchen shears to cut the noodles once in the bowl—buckwheat noodles are notoriously long and stretchy! Slicing the beef while it is cold is essential for those signature deli-thin slices found in restaurants.
🍽️ Serving Suggestions
Serve with a side of hot, crispy Mandu (Korean dumplings) for a perfect temperature contrast. Pair with Korean BBQ, such as Galbi or Bulgogi; the cold broth acts as a palate cleanser for the rich meat. Offer extra sugar, rice vinegar, and Korean spicy mustard paste on the table so diners can adjust the broth's 'zing'. A chilled glass of barley tea (Boricha) complements the earthy buckwheat flavors beautifully. Enjoy as a light lunch on a humid afternoon or as a refreshing final course after a heavy dinner.