Mul Naengmyeon (Korean Cold Noodle Soup)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
3
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Calories
228 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Mul Naengmyeon (Korean Cold Noodle Soup)
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Mul Naengmyeon is the best summer food to have with its refreshingly clean broth. I have 2 different recipe broths - one with a full made from scratch beef broth and another that's almost instant that's ready in minutes.
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Ingredients
Beef Broth (when making in IP, reduce water by 40% - for 1.5 lb use 5 cups)
- 1.5 lb beef shank (or brisket)
- 5 cloves garlic
- 7 g ginger (1.5 x 0.25" thick slice)
- 13 cups water (only use 40% of water if using Instant Pot)
- 1 each onion (small)
Seasoning for Beef Broth
- 1 tsp Guk Ganjang (Korean Soup Soy Sauce)
- 1 tsp sea salt (Trader Joe's)
- 2 Tbsp cucumber pickle liquid
- 2 Tbsp radish pickle liquid
Cucumber Pickles (Oi Chojeolim)
- 1 each Korean Cucumber (1 equals 1 cup) (or 1/2 English or 2 Persian)
- 2 tsp sea salt
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
Radish Pickles (Mu Chojeolim)
- 1 cup Korean radish (cut into thin slices, rectangular)
- 2 tsp sea salt
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 each Asian pear
Yellow Mustard and Vinegar
- 2 each egg
- 60 g buckwheat naengmyeon noodles
Instructions
Make Beef Broth
- In a pot, add beef shank, whole small onion, garlic cloves, ginger and water. On stove top, cook for about 2 hrs 30 to 40 min until fork goes in easily. For the Instant Pot - cook 35 min, manual HIGH pressure and Natural Release for 15 min and then QR to open.
Pickle Cucumbers - (while you wait for beef to cook)
- Cut cucumbers either at an angle or into rectangles (whatever you feel like).
- In a bowl, add cucumbers, vinegar, salt, sugar and mix well. Set aside for about 10-15 minutes until cucumbers are well pickled.
- For EXTRA CRUNCHY (optional- Once fully pickled, you can put the cucumbers in a fine cheesecloth and squeeze out excess liquid. Do NOT discard the liquid. You get extra crunchy cucumber toppings this way.
- Cover and refrigerate until ready to serve.
Pickle Radish -
- Cut about a 1-inch thick disc from radish, peel and then cut vertically so you will end up with thin strips.
- In a bowl, add cut radish, vinegar, salt, sugar and mix well. Cover and refrigerate until ready to serve.
Cook Hard Boiled Eggs -
- Boil water, lower to simmer, add egg and cook for 10 minutes. Cool in cold water and peel. Then cut it in half.
OPTIONAL - peel and cut Asian pear into thin slices.
- Once beef is cooked from 1, let it cool for few minutes and then take out beef from the broth and put on a cutting board for a few minutes until they are cool enough to touch. Keep beef covered with while it's cooling so beef doesn't dry up too much.
- When beef broth is cool enough to handle, strain broth through a sieve or cheesecloth into a bowl or container. Chill broth in fridge. For quicker result, make an ice bath in a sink or in a large bowl and cool broth by immersing the container (with the broth) in the ice bath. FYI - For 1.5 lb shank, you should get about 1 quart of broth.
- Slice beef shank thinly against the muscle/grain. Serve at room temperature or cold from the fridge.
- Remove the solidified fat bits from beef broth after it's chilled. Because shank has little fat, the amount of fat will be minimal.
- Season cold broth from above with Guk Ganjang (Soup Soy Sauce), sea salt and couple Tbs each of the pickling liquid from 2 and Refrigerate until serving time.
Cook Noodles - boil a pot of water and add your noodles and cook according to package directions.
- For Dry Noodles (left in picture), usually, cook for 3-4 minutes. For Wet Noodles (right in picture), usually, cook for 40 seconds to 1 minute. Make sure noodles are separated before you cook.
- Have an ice bath ready and transfer the cooked noodles into the ice bath. Rinse noodles by rubbing the noodles lightly between your hands. See video. Repeat 3 times. Make individual noodle portion by swirling and bunching them up with your hands. Place them on a sieve to continue draining. See video.
Notes
- ** The calories for Noodles are omitted because it was hard to get the info on the noodles without the soup mix. Note, 100% buckwheat noodles are Gluten Free and very low carb.
- Bonus Recipe - a more tangy and sweeter Seoul style - and you can make the broth in 5 minutes or less!
- ** If you don't have green plum syrup, just substitute a little more sugar (1 tsp or to taste) and vinegar (1 tsp or to taste).
- For 1 liter of low sodium canned chicken broth, add 2 cups water 4 Tbs rice vinegar 2 Tbs sugar 2 Tbs + 2 tsp soy sauce (Jin Ganjang) 1/2 cup Mul Kimchi or Dongchimi liquid (substitute cucumber and radish pickle liquid if you don't have mul kimchi) 2 Tbs Kimchi juice 1 1/2 tsp sea salt (Trader Joe's) 4 tsp green plum syrup (maesil chung)
- 2 cups water
- 4 Tbs rice vinegar
- 2 Tbs sugar
- 2 Tbs + 2 tsp soy sauce (Jin Ganjang)
- 1/2 cup Mul Kimchi or Dongchimi liquid (substitute cucumber and radish pickle liquid if you don't have mul kimchi)
- 2 Tbs Kimchi juice
- 1 1/2 tsp sea salt (Trader Joe's)
- 4 tsp green plum syrup (maesil chung)
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
12g
(4%)
Protein
31g
(62%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
56mg
(19%)
Sodium
1944mg
(81%)
Potassium
634mg
(18%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin C
10.1mg
(11%)
Calcium
79mg
(8%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 1944mg | 81% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 79mg | 8% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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