Mul-naengmyeon, Korean Cold Noodles in Soup
INGREDIENTSshop these ingredients online »
|¼ cup||Sugar 설탕 (more or less to your preference)|
|¼ cup||Vinegar 식초 (more or less to your preference)|
|1 tbs||Salt 소금 (more or less to your preference)|
|1 lb 12 oz||buckwheat noodles 냉면국수 (for NAENGMYEON, NOT soba or maemil-about 130g/serving)|
|½||Cucumber 오이 (depending on your taste)|
|½||Korean Pear 배 (depending on your taste)|
For hard boil eggs
|1 tsp||Salt 소금|
For making the broth (to yield about 2L)
|1 lb 2 oz||Beef, flank 양지|
|1 lb 2 oz||Ox (leg) Bone 사골 (optional-if you don't have it, increase the amount of beef)|
|16⅔ cups||Water 물|
|½||Korean Pear 배|
|2 oz||Korean Radish 무|
|1½||Onion (Medium) 양파|
|2||Green Onion 파|
|1 tbs||Hot pepper seeds 고추씨|
|1 tbs||Garlic (minced) 다진 마늘|
|1⅔ tsp||Ginger (minced) 다진 생강|
|2 tbs||Soy Sauce for Soup (Gukganjang) 국간장|
For serving on the side
|2 tbs||Korean mustard paste, Geoja 겨자|
|6 tbs||Vinegar 식초|
For radish water kimchi for naengmyeon (to yield about 1 L) (Optional)
|5 cups||Water 물|
|1⅔ tbs||Sugar 설탕|
|2 tbs||Coarse Sea Salt 굵은 소금|
|¼||Onion (Medium) 양파|
|1⅔ tsp||Garlic (minced) 다진 마늘|
|1 tsp||Ginger (minced) 다진 생강|
|½||Green Onion 파|
|4 oz||Korean Radish 무|
|½||Korean Pear 배|
For making pickled radish for naengmyeon (Optional)
|8 oz||Korean Radish 무|
|6 tbs||Vinegar 식초|
|6 tbs||Sugar 설탕 (optional)|
|2 tbs||Coarse Sea Salt 굵은 소금|
|1⅓ tbs||Gochugaru, Korean Hot Pepper Flakes 고춧가루|
Good to Know
Beef broth and radish kimchi water Ratio: The perfect ratio is beef broth: radish kimchi water=2:1.
However, radish kimchi water is not necessary. If you don’t have any radish kimchi water, simply increase the amount of the beef broth.
Optional Ingredients and Substitutions
Beef bones: If you don’t have the beef bones, increase the amount of beef. However, without beef bone the soup will not have the same depth.
Radish kimchi water: If you don’t have time to make it, just increase the about of beef broth. Or if you happened to have radish water kimchi (dongchimi), simply use the juice from the kimchi.
Pickled Radish: If you don’t have time to make it, you can simply omit. However, it will not be as tasteful as the ones you get from restaurants.
Beef broth: You can use the anchovy broth or chicken broth instead of beef broth.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Make radish kimchi water (Optional)
Peel, wash and julienne (or slice) ¼ onion, ½ green onion, ½ Korean pear and 4 oz (100g) Korean radish.
Peel, wash and julienne
2. Make radish kimchi water (Optional)
Place the prepared vegetables in a mixing bowl and add ½ tablespoon of minced garlic, 1 teaspoon of minced ginger, 1½ tablespoons of sugar, and 2 tablespoons of coarse salt. Mix well. Place it in a container and pour 5 cups of water. Seal and let it ferment for 3 days at room temperature. This will yield about 1 liter of radish water. (This recipe is for making the radish kimchi water for naengmyeon ONLY. It’s not a proper radish kimchi recipe. Radish and other vegetables are not edible.)
1L radish kimchi water yielded
3. Make pickled radish 1 (Optional)
Peel, wash and slice 8 oz (227g) Korean radish very thinly (⅜” x 2” x 1/16” or 1cm X 5cm X 0.2cm). In a bowl, mix the sliced radish and 2 tablespoon of coarse sea salt. Let it sit for 30 minutes. (Optional: If it’s too salty after 30 minutes, rinse once and squeeze the water out.)
8 oz radish
4. Make pickled radish 2 (Optional)
Add 6 tablespoons of vinegar and 6 tablespoons of sugar and sprinkle 4 teaspoons of red chili flakes (optional) through a fine strainer. Mix well with your hand. Put it in a container and refrigerate it for at least 3 hours.
5. Prepare beef and bones for broth
Soak beef and beef bones in cold water for 2-3 hours. Drain the water out and thoroughly wash the bones by rubbing them hard with your hands under cold running water.
Boil 16½ cups (4L or about 1 gallon) of water in a pot. Add the meat and the bones in the boiling water and keep boiling on high heat with a lid on for 1.5 hours.
High Heat 90 min
7. Prepare vegetables for broth
Peel, wash and cut 2 oz (50g) of Korean radish, 1½ onion, 2 green onions and ½ Korean pear (optional) in small pieces. Cutting vegetables into small pieces shortens the time for making the broth.
Peel, wash and cut
8. Remove the meat
After 1.5 hours of boiling, remove the meat and the bones from the pot. Set aside the meat and let it cool. Leave the broth in the pot.
Save, cool and slice
9. Boil vegetables
Put the prepared vegetables in the boiling broth. (TIP: Taking out the meat before adding the vegetables will keep the meat more flavorful.) Add 1 tablespoon of minced garlic, ½ tablespoon of minced ginger, 1 tablespoon of hot pepper seeds (optional) and 2 tablespoons of soy sauce for soup (josean ganging a.k.a guk ganging) and boil on high heat for 30 minutes. Turn off the heat and let it cool.
Turn off heat
Strain the broth through a strainer or cheesecloth. This will yield about 2 liters of beef and vegetable broth. If you want to completely get rid of fat. Keep the broth in the fridge until cold, then strain it once more.
2L broth yielded
11. Slice the meat
Slice the meat and set it aside.
12. Mix broth and kimchi water
Mix 2 liters of beef broth and 1 liter of radish kimchi water. Add more 4 tablespoons of sugar, 4 tablespoons of vinegar and 1 tablespoon of salt (more or less to your liking). Place the broth in the freezer until some ice chunks are formed but before it’s completely frozen. (Using ice cubes to make/keep the broth cold will make the broth too bland.)
Add (optional-depending on your taste)
13. Hard boil eggs (Optional)
Place 3 eggs (or more as you desire) in a pot of water so that they are at least half immersed in the water. Add 1 teaspoon of salt. Boil for 15 minutes. Immediately cool them in cold water and peel off the shells. Cut in half.
Hard boil eggs
Cool in cold water
Cut in ½
14. Prepare garnish 1
Wash & peel ½ cucumber. Cut into 2” (or 5cm) long pieces and peel the flesh thinly while turning to create a thin sheet of cucumber flesh. Do not use the middle part (seeds). Julienne the cucumber flesh. (If this method is too hard, just use the regular method of julienning cucumber.)
15. Prepare garnish 2
Wash, peel and thinly slice (or julienne) ½ Korean pear.
½ Korean pear
16. Cook noodles
Cook 6 servings of the buckwheat noodles in boiling water for about 3-4 minutes or until soft and drain water. It is important that you do not overcook the noodles. Rinse the noodles in COLD water immediately. Rinse a few more times in COLD water while GENTLY putting your fingers through the noodles until there is no starch coming out. (Follow the directions of the noodle package.) Completely drain the water out in a strainer and divide the noodles into 6 servings right away.
Divide in 6
Place the noodles in each serving bowl and top with a few slices of Korean pear, sliced meat, julienned cucumber, picked radishes, and a half hard-boiled egg. Pour the chilled broth over the noodles right before serving without touching the garnish. Serve with vinegar and geoja (Korean mustard paste) on the side. Before eating, people can add vinegar and geoja to their liking and mix them in thoroughly in the soup.
Noodles in each bowl
On the side