Mul Naengmyeon (Korean chilled beef noodles)
Refreshing chilled buckwheat noodles in an icy, tangy beef broth with sliced brisket, Korean pear and cucumber.
Mul naengmyeon is the Korean summer cool-down: chewy cold noodles bathed in an icy, tangy beef broth and dressed with paper‑thin brisket, crisp cucumber and sweet pear. It looks simple, but the chill and balance of the broth are what make folk go ooh.
This version is a practical at-home take — you’ll make a clear, chilled beef broth from bones, poach brisket in it, then season and refrigerate. Allow plenty of chill time and you’ll be rewarded with a refreshing, slurpable bowl that’s brilliant on a hot day.
Ingredients
- 400 g naengmyeon noodles
- 1 kg beef bones
- 300 g beef brisket
- 3 l water
- 1 brown onion — halved
- 6 garlic cloves — smashed
- 40 g ginger — sliced
- 15 g salt
- 25 g sugar
- 60 ml rice vinegar
- 30 ml soy sauce
- 1 Korean pear — thinly sliced
- 1 cucumber — julienned
- 2 eggs — for boiling
- 2 spring onions — finely sliced
- 5 g toasted sesame seeds
- 10 ml sesame oil
- 200 g ice cubes — for iced bath
- 5 g English mustard — optional, to serve
Equipment
- large stockpot
- fine sieve or chinois
- large pot for noodles
- ladle
Instructions
Blanch the bones to remove impurities: put beef bones in a large stockpot, cover with water (about 1 litre), bring to a rolling boil on the hob for 10 minutes, then drain and rinse the bones and pot.
Return the cleaned bones to the stockpot, add the remaining water, brown onion, garlic cloves and ginger. Bring to a gentle simmer and cook uncovered for 2 hours, skimming any foam every 10–15 minutes.
Remove bones with tongs and strain the broth through a fine sieve into a clean pot. Return the strained broth to a gentle heat and add the beef brisket; simmer brisket until just tender, about 45 minutes. Remove brisket and set aside to cool.
Season the hot strained broth with salt, sugar, rice vinegar and soy sauce, taste and adjust. Allow broth to cool to room temperature, then refrigerate uncovered until thoroughly chilled and the fat solidifies on the surface, at least 8 hours.
Hard-boil the eggs: place eggs in a small saucepan, cover with cold water, bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water and peel.
When the broth is thoroughly chilled, bring a large pot of water to the boil on the hob and cook the naengmyeon noodles for 3–4 minutes or per packet instructions until just tender. Drain and rinse under cold running water, then transfer to a bowl of iced water for about 60 seconds to firm the chew.
Thinly slice the cooled brisket across the grain. Slice the peeled eggs in half. Prepare toppings: julienne the cucumber and thinly slice the Korean pear and spring onions.
Remove the chilled broth from the fridge and skim off the solidified fat. Taste and adjust seasoning with a little extra vinegar or salt. Divide drained noodles between four chilled bowls, arrange sliced brisket, cucumber, Korean pear and half an egg on top. Ladle over the icy broth, drizzle a little sesame oil, sprinkle toasted sesame seeds and offer English mustard at the side for those who want a kick.
Tips
- Blanch and rinse the bones before the long simmer — it removes the scum that makes broth cloudy.
- Chill the broth long enough for the fat to solidify on top; scrape that fat off cold for a clean, icy broth.
- Cook noodles to just tender then shock in iced water — overcooked noodles lose their spring and become gluey.
- If you’re short on time, use ready-made beef stock and freeze it briefly to rapidly chill before serving (still aim to remove excess fat).
- Make the broth a day ahead — chilling overnight improves clarity and taste and saves you time on the day.
Substitutions
beef bones → ossobuco or marrow bones
Stays closebeef brisket → sliced roast beef or sirloin, briefly warmed in the broth
Noticeably differentKorean pear → aniseed apple or Bosc pear, thinly sliced
Stays closenaengmyeon noodles → buckwheat soba or chilled wheat noodles (ramen-style), cooked to package instructions
Noticeably different
Nutrition
Per serving · estimated
- 660
- Calories
- 29 g
- Protein
- 83 g
- Carbs
- 22 g
- Fat
- 5 g
- Fibre
- 18 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make the broth quicker?
Yes — use good-quality ready-made beef stock and reduce simmering time. Chill it rapidly in an ice bath or in the freezer (stir occasionally) until cold, then strain and season.
How do I keep the broth clear?
Blanch bones first, simmer gently (not a rolling boil), and skim foam frequently. Chill fully and remove the solidified fat before serving.
Can I prepare elements ahead?
Absolutely. Make and chill the broth a day ahead. Brisket can be poached with the broth and refrigerated. Cook noodles and eggs just before serving for best texture.
What’s the English mustard for?
Traditional naengmyeon is often served with a small dab of mustard to swirl in for heat; it’s optional but gives a classic bright kick.
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