Mul Naengmyeon (Cold Noodle Soup)
My favorite way to eat this is with some grilled galbi or bulgogi on the side and wrap the the meat with the noodles to eat together!
Ingredients
- 1/2 lb. Brisket or flank steak
- 6 cups Water
- 1/2 tbsp. Salt
- 1/2 tbsp. Sugar
- 1 tbsp. Rice vinegar
- 1 cup Dongchimi broth radish water kimchi
- 12 oz. ~360 g Buckwheat noodles or Arrowroot 6 oz. per serving
- 1 Boiled egg
- Asian pear sliced for garnish
- Toasted sesame seeds for garnish
- Hot mustard optional
Pickles
- 1 small Cucumber sliced
- 1/4 Korean radish or daikon sliced
- 1/2 tbsp. Salt
- 1/2 tbsp. Sugar
- 1 tsp. Rice vinegar
Instructions
- To a medium pot, add beef and water. Simmer on low for 30 minutes skimming the impurities and skum off the top. Strain into an ice bath and chill.
- Season the beef broth with salt, sugar, rice vinegar, and dongchimi broth. Freeze for 2-3 hours to make it slushy (make sure you don’t freeze it for too long! You want it to be slightly icy)
- Make the pickles while you wait by adding cucumbers, radishes, salt, sugar, and vinegar into a bowl. The pickles will last for up to 2 weeks in the fridge.
- Cook the noodles according to packaged instructions and rinse thoroughly under cold water. You want to make sure the water runs clear like you would wash rice.
- Arrange the noodles into a bowl, top with a boiled egg, asian pear slices, pickles, toasted sesame seeds, and slushy broth. Add in hot mustard and extra vinegar to your liking!