Korean Cold Noodles (Mul Naengmyeon)
featured in I Recreated Some Of BTS' Favorite Foods
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
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 860
- Fat 15g
- Carbs 124g
- Fiber 14g
- Sugar 22g
- Protein 57g
Estimated values based on one serving size.
Preparation
- 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.
- Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
- 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.
- Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
- Stir the water radish kimchi brine into the cold broth.
- 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.
- 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.
- Enjoy!
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