Mul Naengmyeon (Korean Cold Noodle Soup): A Refreshing Summer Classic
Published on August 22nd, 2025
Intermediate
Imagine this: it’s a hot summer day, the grill has just cooled after a round of Korean BBQ, and you’re craving something refreshing, light, and deeply satisfying. That’s when a bowl of mul naengmyeon—a chilled, icy Korean cold noodle soup—comes to the rescue. With buckwheat noodles swimming in a slushy broth, topped with crisp cucumber, pear, pickled radish, and a tender slice of beef, this dish is as elegant as it is cooling. Let’s explore the history, flavors, and steps of making an authentic mul naengmyeon recipe at home.
What is Mul Naengmyeon?
Mul naengmyeon (sometimes spelled mul naengmyun) literally translates to “water cold noodles.” Originating in North Korea, particularly Pyongyang, this dish was once considered a winter specialty. Over time, it evolved into a beloved summer staple across Korea and beyond. The heart of mul naengmyeon is its broth: a clear, icy blend of beef stock and brine from dongchimi (radish water kimchi). The result? A flavor that’s refreshing, slightly tangy, and subtly sweet.
This dish is also deeply tied to Korean BBQ culture. After a hearty meal of grilled meats, many Koreans enjoy cooling down with a bowl of Korean naengmyeon, letting its lightness balance the richness of barbecue.
Mul Naengmyeon vs. Bibim Naengmyeon
When it comes to Korean naengmyeon, there are two famous versions:
• Mul naengmyeon – Served in a chilled broth, mild and refreshing.
• Bibim naengmyeon – Served without broth, mixed with a spicy gochujang sauce.
If mul naengmyeon is cool, calm, and soothing, bibim naengmyeon is its fiery, bold cousin. Both are delicious, but today we’re focusing on the broth-based comfort of mul naengmyeon.
Ingredients for Noodle & Toppings (serves 2)
- 200g dried naengmyeon noodles
- 50g Korean pear, thinly sliced
- 40g pickled radish (or dongchimi)
- 40g cucumber, julienned
- 1 boiled egg, halved
- Toasted sesame seeds
- (Optional) yellow mustard paste, vinegar
Ingredients for Naengmyeon Broth
- 4 cups water
- 150g beef brisket
- 20g onion
- 5g green onion (white part)
- 10 whole black pepper
- 2 cups dongchimi brine
- 2 Tbsp vinegar
- 1 Tbsp pear juice
- ½ tsp sea salt
- 1.5 Tbsp sugar
- ¼ tsp mustard powder
Instructions:
- Prepare the beef broth. Soak the brisket in water for 10 minutes to remove excess blood. Drain, then simmer with onion, green onion, and black pepper for about 1 hour. Strain and cool.
- Slice the beef. Once cooled, thinly slice the brisket for topping.
- Mix the broth. Combine the cooled beef stock with dongchimi brine. Season with vinegar, pear juice, sugar, sea salt, and mustard powder. Adjust to taste—it should be tangy, slightly sweet, and refreshing.
- Chill it properly. Place the broth in the freezer until lightly slushy. This icy texture is essential to authentic mul naengmyeon.
- Cook the noodles. Boil the naengmyeon noodles according to the package, usually 3–4 minutes. Drain, rinse under very cold water, and even add ice to keep them extra chewy.
- Assemble the bowls. Place the noodles into bowls, ladle over the icy broth, and top with sliced beef, pear, cucumber, radish, and half a boiled egg. Sprinkle with sesame seeds.
- Season at the table. Many Koreans add a little mustard paste or vinegar just before eating for an extra kick.
Serving & Variations
The beauty of mul naengmyeon is its flexibility. While the classic toppings are pear, cucumber, radish, and beef, you can also:
• Swap beef for chicken or keep it vegetarian with just the vegetables.
• Use chilled chicken broth if beef isn’t available.
• Add more dongchimi for a tangier flavor.
• Garnish with sliced chili for a hint of heat.
And don’t forget: this dish shines after a BBQ feast, when the icy broth refreshes your palate and makes the meal feel complete.
Serving & Variations
• Refreshing: The icy broth is like culinary air conditioning on a hot day.
• Balanced: Light and tangy, it’s the perfect contrast to heavier dishes.
• Authentic: A true taste of traditional Korean cuisine.
• Customizable: Adjust the broth and toppings to your taste.
If you’ve been searching for a dish that’s as nourishing as it is cooling, the mul naengmyeon recipe is it.
Final Bite
Whether you spell it mul naengmyeon or mul naengmyun, this Korean cold noodle soup is a dish that speaks to both tradition and taste. With its slushy broth, chewy noodles, and crisp toppings, it’s a celebration of balance and refreshment. Try it at home, share it with friends, and let it transport you straight to a Korean summer table.
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