Naengmyeon Recipe: How to Make Korean Cold Noodle Soup
Written by MasterClass
Last updated: Jul 4, 2022 • 3 min read
It’s only natural to seek something cool to drink during hot summer days, but some foods can also serve a refreshing purpose. Enter mul naengmyeon: a Korean cold noodle soup featuring chewy noodles and a refreshing cold broth with a pleasantly tangy flavor.
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What Is Naengmyeon?
Naengmyeon is a traditional Korean cold noodle dish featuring skinny noodles, typically made from starches such as kudzu, buckwheat, arrowroot, or sweet potato powder. “Naengmyeon” translates to “cold noodles” in English. This cold noodle soup is a popular choice during the hot summer months, but diners enjoy it at home and in Korean restaurants year-round.
While accompaniments can vary, standard naengmyeon toppings include sliced cucumbers, boiled eggs, or pickled Korean radishes. Occasionally, chefs add boiled beef or sliced chicken to the soup for a boost of protein and flavor.
Types of Naengmyeon
There are two types of naengmyeon: mul and bibim. Mul naengmyeon consists of cold noodles served in a clear beef or radish broth, while bibim naengmyeon is a dish of cold noodles served in a spicy red sauce. Mul naengmyeon is traditional to the Pyongyang region of Korea, while bibim naengmyeon originated in the Hamhung region.
What Does Naengmyeon Taste Like?
Naengmyeon noodles are mild and refreshing. The taste varies depending on the chosen garnishes, as well as whether you're dining on mul or bibim naengmyeon. Mul naengmyeon contains subtle flavors and combines sweetness with a hint of richness, while bibim naengmyeon is spicy yet sweet enough to enjoy.
3 Tips for Making Naengmyeon
Making naengmyeon can be labor-intensive so it's best to get organized ahead of time. Follow these tips to better enjoy your culinary experience:
- 1. Pre-measure your ingredients. There are quite a few ingredients between the broth and the noodles, so it's best to measure what you need beforehand, so you can stay on track while cooking.
- 2. Make your broth ahead of time. If you're planning to make mul naengmyeon, it's best to make the broth in advance, as it takes quite a while to prepare.
- 3. Get creative with garnishes. Naengmyeon is a diverse dish that goes well with various garnishes and flavors—experiment with different ingredients until you find the right combination. Common garnishes and toppings include kimchi, gochujang, sliced pear, boiled egg, sliced beef or chicken, and soy sauce.
Homemade Mul Naengmyeon Recipe
makes
prep time
15 mintotal time
1 hr 15 mincook time
1 hrIngredients
Note: Total time does not include 8 hours and 40 minutes of inactive time.
- 1
Soak the brisket in a bowl of water for 10 minutes and drain.
- 2
Add 4 cups of water, brisket, onion, green onion and black pepper to a pot. Cover and boil over high heat, skimming the top occasionally to maintain a smooth texture.
- 3
Reduce the heat to medium once your pot of water is boiling, and simmer the concoction until the brisket is tender. This process may take up to 1 hour.
- 4
Strain the broth and cool it for at least 30 minutes.
- 5
Set aside the brisket. Once the meat is cool, remove the fat and cut it into thin slices.
- 6
In a large bowl, combine the broth with the dongchimi brine.
- 7
Add the vinegar, pear juice, sugar, salt, and mustard powder, then mix well.
- 8
Cover the beef broth and freeze it overnight, then defrost it at room temperature when you're ready to prepare your naengmyeon.
- 9
When the broth is close to room temperature, boil your buckwheat noodles according to the instructions on the package.
- 10
Rinse the noodles under cold water several times to remove the starch and cool them down. Add a few ice cubes to the broth to cool it further, if desired.
- 11
Pour the chilled broth over the noodles and garnish with sliced beef, pickled radish, cucumber, pear, and egg.
- 12
Add mustard paste and vinegar to taste if desired.
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