🇰🇷 South Korea · Food
Mul Naengmyeon (Cold Buckwheat Noodle Soup)
By eatmundo · July 12, 2026
A refreshing summer staple, this dish features thin, chewy buckwheat noodles served in an icy, tangy beef broth. It is the ultimate cooling meal after a heavy barbecue feast.
Ingredients
check them off as you prepareHow to Make It
- 1
Simmer 200g beef brisket in 2 liters of water for 60 minutes until tender.
- 2
Strain the broth through a fine-mesh sieve and refrigerate for 3 hours until completely chilled.
- 3
Cook 400g noodles in a large pot of boiling water for 3 minutes, stirring constantly to prevent sticking.
- 4
Drain the noodles and immediately rinse under cold running water for 2 minutes to remove excess starch.
- 5
Slice 1 cucumber into thin matchsticks and 1 Korean pear into elegant, uniform slices.
- 6
Arrange the cooled noodles in a deep bowl, coiling them tightly for a professional look.
- 7
Pour the chilled broth over the noodles, ensuring it reaches halfway up the bowl.
- 8
Garnish with sliced beef, pear, and cucumber to add crunch and sweetness.
- 9
Serve immediately with a side of mustard and vinegar so guests can customize their acidity level.
Frequently Asked Questions
Can I use regular wheat noodles?+
No, buckwheat is essential for the signature texture and nutty flavor profile of this dish.
Should the broth be frozen?+
The broth should be near-frozen with ice crystals for the most refreshing experience.
What is the secret to chewy noodles?+
Rinsing the noodles vigorously in cold water for several minutes is crucial to removing starch.
Can I make this vegetarian?+
Yes, substitute the beef brisket with a flavorful radish and kombu dashi broth.
Mundo algorithm is scanning the globe for a +50% match...🌍
