📝 About This Recipe
A cornerstone of Korean summer cuisine, Mul-naengmyeon is a refreshing masterpiece featuring chewy buckwheat noodles submerged in an icy, tangy 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, vinegar-driven finish. Each bowl is a symphony of textures, from the crunch of pickled radish to the delicate snap of the noodles, making it a sophisticated yet deeply comforting culinary experience.
🥗 Ingredients
The Master Broth
- 1 pound Beef Brisket (soaked in cold water for 30 minutes to remove blood)
- 12 cups Water
- 8 ounces Korean Radish (Mu) (peeled and cut into a large chunk)
- 1/2 large Onion
- 5 pieces Garlic Cloves (smashed)
- 1 inch Ginger (sliced)
- 2 cups Dongchimi (Radish Water Kimchi) Liquid (strained; crucial for authentic tang)
Broth Seasoning
- 1 tablespoon Light Soy Sauce (for color and depth)
- 3 tablespoons Rice Vinegar (adjust to taste)
- 1 tablespoon Sugar
- 1 teaspoon Salt (or to taste)
Noodles and Toppings
- 24 ounces Dried Naengmyeon Noodles (buckwheat and potato/sweet potato starch blend)
- 1/2 piece Korean Pear (peeled and thinly sliced into matchsticks)
- 1/2 cup Pickled Radish (Ssam-mu) (sliced into bite-sized rectangles)
- 1/2 piece Cucumber (seedless, thinly sliced on a diagonal)
- 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 soaked brisket, Korean radish, onion, garlic, and ginger in a large pot with 12 cups of water. Bring to a boil over high heat, then skim off any foam that rises to the surface.
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2
Reduce the heat to medium-low and simmer for about 1.5 to 2 hours until the beef is tender and the liquid has reduced by about a third.
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3
Remove the beef and the radish chunk from the pot. Set the beef aside to cool for slicing. Discard the onion, garlic, and ginger. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl.
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4
Stir the Dongchimi liquid into the warm beef broth. Add the soy sauce, vinegar, sugar, and salt. Taste and adjust; it should be savory, tangy, and slightly sweet.
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5
Cool the broth to room temperature, then refrigerate until ice-cold. For the best experience, place it in the freezer for 2-3 hours until it becomes slushy.
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6
Once the cooked beef brisket has cooled, slice it against the grain into very thin, bite-sized rectangles.
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7
Prepare the garnishes: slice the cucumber, pear, and pickled radish. Boil the eggs for 10 minutes, peel, and halve them.
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8
Bring a large pot of water to a boil. Add the buckwheat noodles. Use tongs to stir them so they don't stick together. Cook for only 2-3 minutes (check package instructions) until 'al dente' with a firm chew.
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9
Immediately drain the noodles and plunge them into a bowl of ice water. Rub the noodles vigorously between your hands in the water to remove excess starch; this ensures a clean taste and bouncy texture.
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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 large, chilled stainless steel bowls.
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11
Arrange the sliced beef, cucumber, pear, and pickled radish on top of the noodles. Place half a boiled egg on the very top.
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12
Carefully pour the slushy, ice-cold broth around the noodles, being careful not to disturb the topping arrangement. Sprinkle with sesame seeds and serve immediately with extra vinegar and mustard paste on the side.
💡 Chef's Tips
For the ultimate slushy broth, freeze the broth in a shallow tray and scrape it with a fork every 30 minutes. Do not overcook the noodles; even 30 seconds too long can result in a mushy texture that ruins the dish. If you cannot find Dongchimi, increase the rice vinegar and add a splash of lime juice to mimic the fermented tang. Using stainless steel bowls is traditional as they retain the cold temperature much better than ceramic. Always serve with kitchen shears; these noodles are incredibly long and elastic, and it is customary to cut them once or twice at the table.
🍽️ Serving Suggestions
Serve with a side of Galbi (Korean BBQ short ribs); the hot, smoky meat pairs perfectly with the icy noodles. Offer a small dish of extra 'Ssam-mu' (pickled radish) for those who enjoy extra crunch. Pair with a chilled glass of Korean Barley Tea (Boricha) to cleanse the palate. Include a side of steamed Korean dumplings (Mandu) for a more filling meal. Provide extra brown vinegar and hot yellow mustard so guests can customize the zing to their liking.