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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!

Jasmine Pak
Tasty Team
May 09, 2021
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 860
  • Fat 15g
  • Carbs 124g
  • Fiber 14g
  • Sugar 22g
  • Protein 57g

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!
  9. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Korean Cold Noodles (Mul Naengmyeon)