Mul-naengmyeon (Cold Noodle Soup)
A refreshing mul-naengmyeon made by slowly simmering beef brisket, straining the broth until clear, and chilling it until a thin layer of ice forms — then coiling in chewy naengmyeon noodles. Top with radish pickled in sweet-and-sour vinegar, cucumber, and a boiled egg for a bowl that's perfect on a sweltering summer day.
Ingredients
Ingredients
- Naengmyeon noodles4 portions
- Korean radish1 piece
- Cucumber1
- Boiled egg2
- Sesame oila little
- Ground toasted sesamea little
Broth
- Beef brisket600g
- Onion1
- Licorice root2 pieces
- Green onion1 stalk
- Garlic cloves3 cloves
- Ginger1/2 piece
- Whole peppercorns1 tsp
- Bay leaf1 leaf
- Soup soy sauce3 tbsp
- Salt2 tsp
- Sugar1 tsp
- Vinegar2 tbsp
- Water5 L
Sweet vinegar dressing
- Vinegar3 tbsp
- Sugar3 tbsp
- Salt1 tbsp
Directions
- 1
Rinse the beef brisket briefly under running water, add it to boiling water with the bay leaf and licorice root, and boil over high heat for about 10 minutes.
- 2
Once the brisket has simmered for about an hour, let it cool slightly, roll it up tightly in plastic wrap and let it set, then unwrap and slice it for clean, even pieces.
- 3
To the broth left from the brisket, add green onion, onion, garlic, ginger, and peppercorns, and boil about 10 more minutes. Strain out the vegetables through a sieve, season the broth with soup soy sauce, sugar, and vinegar, then take it off the heat and let it cool.
- 4
Strain the cooled broth once more through a cloth to clarify it, then place it in the freezer until a thin layer of ice forms.
- 5
Cut the radish into thin, long strips and soak them in the sweet vinegar dressing. Halve the cucumber, slice it thinly on the diagonal, salt it, squeeze out the water, then lightly dress it with sesame oil and ground sesame.
- 6
Boil the eggs in salted water, then peel them and set aside.
- 7
Boil the naengmyeon noodles in plenty of water, stirring well, then rinse in cold water and place in a bowl. Add the prepared toppings and pour over the slushy chilled broth to finish.