Mul Naengmyeon Recipe

Rinse the beef under cold running water and trim excess fat if desired. Place beef in a large stockpot and add 2.5 liters (2500 ml) of cold water.

Bring water to a gentle boil over high heat. As soon as it reaches a boil, reduce heat and simmer for 2–3 minutes, then drain the pot and discard the parboil water. Rinse the beef and quickly rinse the pot to remove scum. This step yields a clearer broth.

Return the beef to the cleaned pot and refill with the 2.5 liters fresh cold water. Add the peeled onion (halved), whole garlic cloves, green onion white parts, sliced Korean radish, dried anchovies (if using), dried kelp, black peppercorns and 1 tsp sugar.

Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 1.5–2 hours, until the beef is tender and the broth is flavored. Check occasionally and skim any foam.

Remove the beef and set aside to cool. Remove kelp after 20–30 minutes of simmering (to avoid bitterness) if you used it. Strain the broth through a fine-mesh sieve into a large bowl to remove solids, pressing gently on radish to extract flavor.

Season the strained broth with about 1 tablespoon kosher salt (taste and adjust). Chill the broth thoroughly in the refrigerator until very cold, at least 4 hours or overnight. For a traditional very clear icy broth, once well chilled freeze in a shallow container until slushy, or add ice cubes to individual bowls later.

While the broth chills, prepare the noodles and garnishes. Bring a large pot of water to a rolling boil and add the naengmyeon noodles. Cook according to package instructions (usually 3–4 minutes) until just tender; buckwheat noodles are delicate—do not overcook.

As soon as the noodles are cooked, drain and immediately transfer them to a large bowl of ice water to stop cooking and chill. Rinse and agitate the noodles gently in the ice water for 30–60 seconds, then lift out and drain thoroughly. Toss lightly with a few drops of sesame oil to prevent sticking if desired.

Prepare ice cubes (about 2 cups) to add to bowls when serving or to make the broth extra cold.

While the broth and noodles chill, julienne the cucumber into thin matchsticks. Set aside on a towel to drain a bit so they stay crisp.

Peel and thinly slice (or julienne) half the Korean pear. If pear is not available, slice a sweet firm pear thinly. Keep chilled.

Peel and halve the hard-boiled eggs.

Prepare the dipping/soup seasoning

In a small bowl combine 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon mustard, 1 teaspoon sugar, 1 teaspoon gochujang (optional for spice), 1/2 teaspoon sesame oil and 1/2 teaspoon salt. Whisk until sugar dissolves and taste—adjust acidity or salt to preference. This mixture can be stirred into the chilled broth (for mul naengmyeon) or used as a table condiment.

If the chilled broth is too concentrated or very gelatinous from beef, add a little cold water or some of the reserved cold broth to reach a balanced flavour and a very cold temperature. Taste and adjust seasoning with a small amount of vinegar, salt or sugar if needed.

Divide the chilled noodles evenly among 4 large bowls.

Pour the cold, seasoned beef broth over the noodles until they are submerged. Add 2–3 ice cubes per bowl if you want the soup extra icy.

Top each bowl with julienned cucumber, a few slices of pear, half a hard-boiled egg, and several thin slices of the cooled cooked beef (slice beef very thin against the grain).

Serve each bowl with a small spoonful of the prepared vinegar/soy/mustard sauce on the side or drizzled over the noodles. Provide additional mustard and vinegar at the table for diners to adjust to taste.

Eat immediately: traditionally, naengmyeon is slurped cold. Toss the noodles with the garnishes and sauce before eating.