Mul Naengmyeon Recipe

Icy beef broth, chewy buckwheat noodles, crisp cucumber and a halved egg — mul naengmyeon is Korea's refreshing answer to a hot day, and it is deeply satisfying.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

430

Ingredients

• 200 g dried naengmyeon noodles (buckwheat or sweet potato starch)
• 1 litre chilled beef broth (or dongchimi brine)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/2 Asian pear, julienned
• 1/2 cucumber, julienned
• 2 soft-boiled eggs, halved
• 100 g thinly sliced cooked beef (optional)
• 1 teaspoon toasted sesame seeds
• 1 teaspoon mustard paste (optional)
• Ice cubes, to serve

Instructions

1. Mix the chilled broth with the vinegar, sugar and soy sauce. Taste and adjust the sweet-sour balance, then chill until ice cold.
2. Cook the noodles according to the packet, usually 3 to 4 minutes, then drain and rinse under very cold water, rubbing gently to remove starch.
3. Divide the noodles between two bowls and arrange the cucumber, pear, egg and beef on top.
4. Pour over the icy broth, add a few ice cubes, and scatter with sesame seeds.
5. Serve at once, with mustard paste on the side for those who like extra heat.
6. Serve immediately and enjoy while fresh.

Pro tips

• The broth must be genuinely ice cold; chill it for hours or use ice cubes.
• Rinsing the noodles in cold water is essential for their signature chewy texture.
• Kitchen scissors make cutting the long noodles much easier at the table.

Frequently asked questions