Almost freeze broth
Small ice crystals keep the shell cold for a long time. The broth must not freeze to a solid block.
Korean Recipe
Mul Naengmyeon
The beef broth is completely cooled and defatted, then tasted finely sour with Dongchimi-Sud. The noodles cook just before eating.
Total time
5 hr 15 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Korean cold buckwheat noodles in clear broth
Mul means water and distinguishes this Naengmyeon from the saucen-based Bibim variant. The shell should be really cold, but the broth remains fine and not aggressively sweet-sour. A mixture of clear beef broth and Dongchimi-Sud brings body, fermentation acid and freshness. Naengmyeon noodles are very long and elastic; in Korea they are shortened with scissors if desired before eating.
Lunch
Dinner
Meat
Pasta
Recipe
Mul Naengmyeon
Mul Naengmyeon serves elastic buckwheat noodles in ice-cold beef-dongghimi broth with cucumber, Korean pear, radish and boiled egg.
Ingredients
4 servings
Method
-
1
Cold start beef
Boil beef with water, onion, garlic, spring onions and peppercorns slowly. Carefully drain the foam.
-
2
Simmer clear broth
Reduce heat and allow the broth to immerse easily for 75 to 90 minutes until the meat is soft. Remove meat and let it cool completely.
-
3
Filter, cool and degrease
Pour broth through a fine sieve, boil to about 1.2 liters or add water. Cool quickly and keep cold for at least 3 hours; remove solid fat.
-
4
Finely season the broth
Mix cold beef broth with Dongchimi-Sud, rice vinegar, sugar and soup soy sauce. It should taste mild sour and slightly salty. Put in the freezer for 30 minutes.
-
5
Prepare toppings
Cut cooled beef thinly across to the fiber. Provide cucumber, pear, radish and eggs and pre-cool four serving dishes.
-
6
Cook pasta very briefly
Boil Naengmyeon according to the package information usually only for 1 to 3 minutes. Drain immediately and rub thoroughly under ice-cold water until the surface no longer sticks.
-
7
Cut ice cold
squeeze dry the pasta well and spread over the bowls. Pour in the broth, put on toppings and season with vinegar or Korean mustard as desired.
Kitchen know-how
Tips for Mul Naengmyeon
Shorten long noodles if necessary
Naengmyeon are extremely elastic. One to two cuts in the bowl facilitate food without destroying the texture.
Variations
How to adapt this recipe
Leave out the broth and mix the cold noodles with a sauce of Gochujang, Gochugaru, vinegar, pear, garlic and rice syrup.
A high-quality unsalted cow broth completely cool and season with Dongchimi-Sud. Taste and gelatine content are slightly lighter.
Nutrition per serving
560kcal
78.0 gCarbohydrates
35.0 gProtein
13.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mul Naengmyeon
Mul Naengmyeon swims in cold broth. Bibim Naengmyeon is mixed with a hot and sweet chilli sauce without much fluid.
Dongchimi is mild radish water kimchi. Its clear fermented brew brings fine acidity and is traditionally combined with meat broth.
Depending on the style, special Naengmyeon noodles are made of buckwheat plus starch. Pure soba taste good, but do not have the same pronounced elasticity.
Washing stops cooking, removes loose starch and smooths the surface. Only short refreshing in cold water without rubbing leaves it stickier.
Yes. It often tastes clearer after a night in the fridge and is easier to degrease. Prepare noodles and fresh toppings just before eating.
Keep cooking