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Mul Naengyeon / Korean Cold Noodles
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Mul Naengyeon / Korean Cold Noodles

Make these refreshing Korean cold noodles the next time you need to beat the heat and want a delicious soup with chilled broth, springy noodles, and crisp toppings.

Prep Time
15 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 45 mins
Servings: 4
Calories: 2534 kcal
Course: Main Course, Appetizer, Lunch
Cuisine: Asian, Korean

Ingredients

Brisket broth
  • 16 oz beef brisket
  • 12 c water
  • 3 tsp beef stock powder Korean
  • 2 ½ c radish Korean, chopped
  • ¼ c garlic smashed
  • 1 inch ginger sliced
  • 3 scallions just the white parts
  • 2 ½ c onion white, chopped
  • 1 tsp black peppercorns whole
Cold noodle broth
  • brisket broth
  • dongchimi liquid
  • soy sauce Korean
  • cane sugar white, granulated
Assembly and toppings
  • 2 buckwheat noodles servings
  • cucumber sliced thinly
  • radish julienned, Korean, pickled
  • pear julienned, Korean
  • egg boiled
  • sesame seed roasted
  • mustard hot, Korean
  • sesame oil roasted
  • vinegar

Instructions

Brisket broth
    Cup of Yum
  1. In a large mixing bowl, add the 16 oz beef brisket and fill with cold water. Let the brisket sit in the water for 20 minutes and then strain.
  2. In a large stock pot, put all the ingredients: 16 oz beef brisket, 12 c water, 3 tsp Korean beef stock powder, 2 ½ c chopped Korean radish, ¼ c smashed garlic , 1 inch ginger , 3 scallions, 2 ½ c chopped white onion , and 1 tsp whole Black peppercorns.
  3. Over high heat, bring the pot to a boil for 3 minutes.
  4. Lower the heat so the liquid is simmering, and cover it with a lid. Check the meat every 30 minutes to test the texture and skim off any floating impurities at the top of the liquid. The brisket is done braising once you can easily pierce it with a fork.
  5. Transfer the meat to a cutting board and let it rest until it’s cool to the touch. Wrap the meat with foil or a towel and transfer it to the fridge until it’s time to assemble the noodles.
  6. Strain the stock so it becomes clear, and remove as much of the fat on top as possible. Transfer the stock to a heat-safe container with a lid. Let the stock rest on the counter until it’s cool to the touch.
  7. Place the stock into the fridge to chill for at least one hour, preferably overnight.
Seasoning the cold broth
  1. Remove any fat formed on top of the broth and discard.
  2. Season your brisket broth with dongchimi liquid, Korean soy sauce, and white granulated cane sugar. This process is quite personal based on your taste bud preference, the flavor of your dongchimi broth, the brands of soy sauce you have, and even the strength of your brisket stock. TIP: Start with equal parts brisket stock and dongchimi broth, then add the soy and sugar. Adjust as you go. I prefer a 2:1 ratio of broth to dongchimi and a 6:1 ratio of sugar to Korean soy sauce. For example: 2 cups brisket stock, 1 cup dongchimi broth, 1 teaspoon sugar, and 2 tablespoons Korean soy sauce.
  3. Place the broth in the freezer for 45 minutes to one hour to get a slushy consistency. If it’s cold but not icy at the top or the ice melts very quickly; you’ll need to freeze it further.
Noodles
  1. Bring a pot of water to a boil.
  2. Cook 2 servings buckwheat noodles based on the packaging instructions.
  3. Rinse immediately under cold, running water.
Assembly
  1. Slice the tender brisket into thin ⅛-inch pieces.
  2. Add noodles into serving bowls.
  3. Ladle the slushy broth into each bowl.
  4. Top with cucumbers, Korean pears, pickled Korean radish, brisket, boiled egg, and roasted sesame seeds.
  5. Serve immediately with vinegar, hot Korean mustard, and roasted sesame oil.

Nutrition Information

Calories 253.4kcal (13%) Carbohydrates 17.43g (6%) Protein 26.19g (52%) Fat 8.77g (13%) Saturated Fat 3.09g (15%) Polyunsaturated Fat 0.36g (2%) Monounsaturated Fat 4.02g (20%) Cholesterol 70.46mg (23%) Sodium 541.59mg (23%) Potassium 773.55mg (16%) Fiber 3.58g (14%) Sugar 6.63g (13%) Vitamin A 98.51IU (2%) Vitamin C 27.78mg (31%) Calcium 97.63mg (10%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 2534

% Daily Value*

Calories 253.4kcal 13%
Carbohydrates 17.43g 6%
Protein 26.19g 52%
Fat 8.77g 13%
Saturated Fat 3.09g 15%
Polyunsaturated Fat 0.36g 2%
Monounsaturated Fat 4.02g 20%
Cholesterol 70.46mg 23%
Sodium 541.59mg 23%
Potassium 773.55mg 16%
Fiber 3.58g 14%
Sugar 6.63g 13%
Vitamin A 98.51IU 2%
Vitamin C 27.78mg 31%
Calcium 97.63mg 10%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.