Korean 30 min

Korean Mul Naengmyeon (Cold Noodles in Broth)

Name: Korean Mul Naengmyeon (Cold Noodles in Broth)
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 14 oz buckwheat naengmyeon noodles; 4 cups beef or chicken broth, chilled; 2 cups water; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; Ice cubes (to serve in the broth); 1 small Asian pear, julienned; 1 medium cucumber, julienned; 4 radishes, sliced thin; 4 slices cold beef brisket or boiled beef; 2 hard-boiled eggs, halved; Mustard and vinegar for tableside seasoning

dairy-freehealthyhigh-protein

Ingredientsfor 2

380

Cal

24g

Protein

54g

Carbs

Fat

114 oz buckwheat naengmyeon noodles
24 cups beef or chicken broth, chilled
32 cups water
43 tablespoons soy sauce
52 tablespoons rice vinegar
61 tablespoon sugar
71/2 teaspoon salt
8Ice cubes (to serve in the broth)
91 small Asian pear, julienned
101 medium cucumber, julienned
114 radishes, sliced thin
124 slices cold beef brisket or boiled beef
132 hard-boiled eggs, halved
14Mustard and vinegar for tableside seasoning

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Instructions

1
Make the chilled broth: combine cold broth, water, soy sauce, rice vinegar, sugar, and salt. Taste and adjust — it should be lightly savory, subtly tangy, and slightly sweet. Refrigerate until very cold, ideally 2–3 hours.
2
Cook naengmyeon noodles in boiling water for 3 minutes, stirring to prevent clumping. Drain immediately in a fine-mesh sieve and rinse under cold water while working the noodles with your hands for a full minute — they should feel slippery and cold.
3
Place a tangle of cold noodles in a deep bowl. Add 3–4 ice cubes directly in the bowl — mul naengmyeon is served in broth that is almost at freezing temperature.
4
Ladle very cold broth over the noodles and ice (about 1.5 cups per bowl). The broth should be so cold it makes your teeth ache — this is traditional and intended.
5
Arrange pear, cucumber, radish, and beef slices artfully on top. Place a halved egg in each bowl. Serve with mustard and vinegar on the side — the diner adds these to taste. Before eating, cut the long noodles with scissors.