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Korean Cold Noodles (Mul Naengmyeon)

Can’t get enough of BTS? Try one of Jin’s favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It’s savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Tasty Team
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Korean Cold Noodles (Mul Naengmyeon)
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 4 servings

Broth

  • 1 lb flank steak (455 g)
  • 2 green onions, halved crosswise
  • 2 small white onions, halved lengthwise
  • 1 dried seaweed
  • 1 slice fresh ginger
  • 1 head garlic, halved crosswise
  • ¼ cup rice wine (60 mL)
  • 2 tablespoons korean soup soy sauce
  • 1 tablespoon korean beef stock powder, or beef bouillon
  • 1 tablespoon granulated sugar
  • ½ tablespoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 8 cups water (1.9 mL)
  • 4 cups water radish kimchi brine (960 mL), cold

Noodles

  • 1 lb naengmyeon noodles (455 g), buckwheat and sweet potato noodles

Toppings

  • pickled radish, thinly sliced
  • 1 persian cucumber, julienned
  • 2 hard boiled eggs, peeled and halved lengthwise
  • toasted sesame seed

Nutrition Info

  • Calories 833
  • Fat 15g
  • Carbs 118g
  • Fiber 13g
  • Sugar 22g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
  2. Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
  3. Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
  4. Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
  5. Stir the water radish kimchi brine into the cold broth.
  6. Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
  7. Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4–5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
  8. Enjoy!

Ingredients

for 4 servings

Broth

  • 1 lb flank steak (455 g)
  • 2 green onions, halved crosswise
  • 2 small white onions, halved lengthwise
  • 1 dried seaweed
  • 1 slice fresh ginger
  • 1 head garlic, halved crosswise
  • ¼ cup rice wine (60 mL)
  • 2 tablespoons korean soup soy sauce
  • 1 tablespoon korean beef stock powder, or beef bouillon
  • 1 tablespoon granulated sugar
  • ½ tablespoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 8 cups water (1.9 mL)
  • 4 cups water radish kimchi brine (960 mL), cold

Noodles

  • 1 lb naengmyeon noodles (455 g), buckwheat and sweet potato noodles

Toppings

  • pickled radish, thinly sliced
  • 1 persian cucumber, julienned
  • 2 hard boiled eggs, peeled and halved lengthwise
  • toasted sesame seed

Nutrition Info

  • Calories 833
  • Fat 15g
  • Carbs 118g
  • Fiber 13g
  • Sugar 22g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
  2. Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
  3. Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
  4. Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
  5. Stir the water radish kimchi brine into the cold broth.
  6. Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
  7. Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4–5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
  8. Enjoy!
Korean Cold Noodles (Mul Naengmyeon)

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