By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Mul Naengmyeon (Cold Buckwheat Noodle Soup). The percentage is the share of ingredients the two recipes have in common.
Same technique: Noodle55 recipes from 12 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Mul Naengmyeon from another cuisine is Smashed Garlic Eggplant (China): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Simmer 400g beef brisket with 4 cloves garlic, 1 piece ginger and 2 stalks green onion in 2 liters of water for 90 minutes until tender, skimming off any foam.
- 2
Lift out the brisket, slice it thinly and refrigerate it. Discard the garlic, ginger and green onion. Strain the broth through a fine-mesh sieve, stir in 1 tablespoon salt and refrigerate for 3 hours until completely chilled, then lift off the solidified fat from the surface.
- 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
What is Mul Naengmyeon?
Mul Naengmyeon is a Korean noodle dish of buckwheat noodles served in a chilled beef brisket broth seasoned with garlic, ginger, green onion and salt, with mustard and vinegar served on the side. It is typically eaten as a refreshing meal during hot summer months.
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?
No, freezing is not required. Chill the broth in the refrigerator for at least 3 hours until completely cold, and serve it as cold as possible.
What is the secret to chewy noodles?
Rinsing the noodles vigorously in cold water for 2 minutes is crucial to removing starch.
Can I make this vegetarian?
This recipe does not include a vegetarian version: the broth is made by simmering beef brisket, and the sliced beef is also used as a garnish.