Mul Naengmyeon
Chilled Korean buckwheat noodles in icy beef broth with tender sliced beef, Korean pear, and hard-boiled egg. A refreshing summer dish with tangy, savory flavors.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb beef brisket or chuck
- 6 cups water
- 3 oz korean radish (daikon)
- ½ medium onion
- 3 cloves garlic cloves
- 1 inch piece ginger
- 1 4-inch square kelp (dashima)
- 1 tsp salt
- 7 oz naengmyeon (buckwheat noodles)
- ½ medium korean pear
- ½ medium english cucumber
- 2 whole hard-boiled eggs
- ½ tsp sesame seeds
- 1 tbsp rice vinegar
- ¼ tsp gochugaru (korean red chili flakes)
- 1 cup ice cubes
Instructions
- 1
Blanch beef brisket in boiling water for 2 minutes, then drain and rinse under cold water.
- 2
In a large pot, bring 6 cups water to boil. Add cleaned beef, radish, onion, garlic, ginger, and kelp. Simmer for 40 minutes until beef is tender.
- 3
Remove beef and let cool, then slice thinly. Strain broth through fine sieve and season with salt. Cool completely, then refrigerate until ice-cold.
- 4
Cook naengmyeon noodles according to package directions. Drain and rinse under cold water until chilled.
- 5
Peel and julienne korean pear into thin matchsticks. Julienne cucumber into thin matchsticks. Peel hard-boiled eggs and halve.
- 6
Divide chilled noodles between two serving bowls.
- 7
Arrange beef slices, pear, cucumber, and egg halves on top of noodles.
- 8
Pour ice-cold broth over noodles until three-quarters full. Add handful of ice cubes to each bowl.
- 9
Sprinkle with sesame seeds and gochugaru. Drizzle with rice vinegar. Serve immediately with extra vinegar and gochugaru on the side.
Tools you’ll need
- large pot (4-quart minimum)
- fine mesh sieve
- chef's knife
- cutting board
- serving bowls
- tongs
- spoon
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