Ingredients

  • Serves 2 people
  • 100 g naengmyeon noodles

     

  • soup/stock:

    1 pc dried kelp/konbu, 10 x 4 cm

  • 4 dried shiitake mushrooms

  • 1 head garlic (cut into half)

  • 20 g ginger (peeled and sliced)

  • 1 yellow onion (peeled and halved)

  • 1 leek, sliced into 8mm slices

  • 1 tsp black peppercorns

  • 300 g beef brisket

  • 700 ml water

  • 1 tbsp rock sugar

  • 1 tsp salt

  • 1-2 tbsp korean soup soy sauce (light-colored)

     

     

  • radish & cucumber pickles:

    2 tbsp fine white sugar

  • 1 tbsp coarse salt

  • 3 tbsp white vinegar

  • 60 g white radish (peeled and thinly sliced)

  • 60 g Japanese cucumber (deseeded and thinly sliced)

     

  • accompaniments & garnish:

    60 g nashi pear

  • sliced cooked brisket

  • 1 hard-boiled egg (peeled and halved)

  • 1 tsp white sesame seeds

  • 1 tbsp sesame oil

  • 1 tbsp mustard

  • 1 tbsp gochugaru

  • pickle liquid

Mul-naengmyeon (Korean Cold Noodle Soup)
Recipe Courtesy of
Asian Food Network

Mul-naengmyeon (Korean Cold Noodle Soup)

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Be part of Weightlifting Fairy Kim Bok Joo’s Awesome Squad and indulge in a bowl of Korean cold noodles. The last stage in their four-step meal plan, Naengmyeon consists of chewy buckwheat noodles served in a chilled beef broth. Topped with tender beef brisket slices, a hardboiled egg and pickled vegetables, this refreshing dish is ideal for eating in the summer or on hot tropical days.
  • Medium
  • 30 min
  • 180 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Medium
  • 3 steps
  • 26 Ingredients
  • 30 min
  • 180 min
  • 15 min

Instructions

  1. Make Stock & Chill

    • Bring all the stock ingredients to a gentle simmer.
    • After 20 mins, remove the kelp. 
    • Continue to simmer gently, covered, till the brisket is tender, about 2-3 hours.
    • Cool and remove the brisket from the stock, then strain the stock through a fine muslin and chill in the refrigerator. Discard all solids except the beef.
    • You may also set the stock over a bowl of ice, and stir to hasten the chilling process.
    Make Stock & Chill


  2. Prep Accompaniments & Cook Noodles

    • Trim the fat from the brisket and thinly slice, reserving for later.
    • Place the cucumber and radish in separate bowls, mix the sugar, salt and vinegar together, then divide the mixture between the cucumber and radish. Chill till needed.
    • Prepare a large bowl of ice. Boil 800ml of water, then cook the naengmyeon noodles in the hot water for 2 minutes till al dente (or according to package instructions.
    • Immediately strain and toss into the bowl of ice and stir. Once the noodles are cold, drizzle with sesame oil and reserve for later use.
    Prep Accompaniments & Cook Noodles


  3. Assemble

    • From the cucumbers and radish, squeeze out the pickling liquid into a clean bowl (use clean hands or through a clean muslin). Reserve the pickling liquid.
    • Add salt, soy sauce pickling liquid to taste to the cold soup.
    • Peel and slice the pear (do this last to prevent discolouration).
    • Assemble the dish by dividing the noodles between two bowls, then topping with radish, beef slices, pear slices, cucumber, half a hard-boiled egg, and finally sprinkle with sesame.
    Assemble


Plate and Serve!

Pour the soup into each bowl and serve with additional pickles, gochugaru and mustard on the side.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 100 g naengmyeon noodles

       

    • soup/stock:

      1 pc dried kelp/konbu, 10 x 4 cm

    • 4 dried shiitake mushrooms

    • 1 head garlic (cut into half)

    • 20 g ginger (peeled and sliced)

    • 1 yellow onion (peeled and halved)

    • 1 leek, sliced into 8mm slices

    • 1 tsp black peppercorns

    • 300 g beef brisket

    • 700 ml water

    • 1 tbsp rock sugar

    • 1 tsp salt

    • 1-2 tbsp korean soup soy sauce (light-colored)

       

       

    • radish & cucumber pickles:

      2 tbsp fine white sugar

    • 1 tbsp coarse salt

    • 3 tbsp white vinegar

    • 60 g white radish (peeled and thinly sliced)

    • 60 g Japanese cucumber (deseeded and thinly sliced)

       

    • accompaniments & garnish:

      60 g nashi pear

    • sliced cooked brisket

    • 1 hard-boiled egg (peeled and halved)

    • 1 tsp white sesame seeds

    • 1 tbsp sesame oil

    • 1 tbsp mustard

    • 1 tbsp gochugaru

    • pickle liquid

    Nutrition
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