Mul-Naengmyeon (Korean Cold Noodle Soup)

Chrisse en place's avatar
Chrisse en place

Ingredients

Broth ingredients

  • 1
    Onion
  • 1.5
    lb Beef brisket
  • 1
    pack Dried anchovy and dashima
  • 16
    cloves Garlic
  • 12.5
    cups Water
  • 1
    tsp Whole white peppercorn
  • 1
    Leek
    white end
  • 5
    g Ginger

Broth seasoning ingredients

  • 2
    tsp Salt
    or to taste
  • 1
    tbsp Mirin
  • 1
    tsp Coconut sugar
  • 1
    tbsp Soy sauce

Pickled Korean Radish Topping

  • 1
    tsp Salt
  • 4
    tbsp Coconut sugar
  • 2
    cups Korean radish
    thin wide strips
  • 4
    tbsp Rice vinegar
  • 1
    tsp Gochugaru

Pickled Cucumber Topping

  • 3
    tbsp Rice vinegar
  • 4
    Mini cucumbers
    thinly sliced
  • 1
    tsp Salt
  • 3
    tbsp Coconut sugar

Other Toppings

  • 2
    Soft-boiled eggs
  • Yellow mustard
  • 1/2
    Korean pear
    peeled, julienned
  • 360
    g Dried buckwheat noodles

Instructions

1
This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.
2
Soak 1.5 lb Beef brisket in cold water for about 45 min, changing water every 15 min. Drain the water.
3
Add beef,1 pack Dried anchovy and dashima,1 Leek (white end),16 cloves Garlic,1 tsp Whole white peppercorn,5 g Ginger,1 Onion,12.5 cups Water to large pot.
4
Simmer 15 min, remove anchovy & dashima pack, & simmer for 30 more min. Discard aromatics and set aside beef brisket.
5
Season soup with 1 tbsp Soy sauce,1 tbsp Mirin,1 tsp Coconut sugar,2 tsp Salt (or to taste). Let it cool & store in freezer with freezer-safe bag until slushy.
6
Let the beef brisket cool slightly, and cut thinly against the grain into 2-3” pieces. Store & refrigerate in sealable container with some soup to keep moist.
7
Mix 2 cups Korean radish (thin wide strips), 4 tbsp Rice vinegar, 4 tbsp Coconut sugar, 1 tsp Salt, 1 tsp Gochugaru. Store in the fridge.
8
Prepare 1/2 Korean pear (peeled, julienned).
9
Cook 360 g Dried buckwheat noodles for about 4 minutes or according to package instructions. Drain noodles and rinse under cold water until noodles are chilled.
10
Add some noodles, icy broth, and toppings (optional 2 Soft-boiled eggs) to bowls. Season with a bit of rice vinegar and Yellow mustard to taste. And enjoy!
Chrisse en place's avatar
This Korean cold noodle soup is refreshing to enjoy on a hot day. Chewy buckwheat noodles are served in an icy, savory broth with crunchy, pickled vegetables.