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Korean

Korean Cold Noodles

Mul Naengmyeon (물냉면)

Prep

30 min

Cook

2 hr 40 min

Serves

1

Difficulty

Medium

Korea's favourite summer cooler. An icy, tangy beef broth poured over chewy naengmyeon noodles, topped with crisp cucumber and radish pickles, Asian pear, a boiled egg, thin slices of beef shank and a seared gochujang pork chop.

Korean Cold Noodles (Mul Naengmyeon) Watch on YouTube
Portions
Based on 1

Ingredients

Beef Broth

1/2 lb beef shank (or brisket)
2 cloves garlic
1 slice ginger (about 1/4 inch thick)
4.5 cups water (use 40% less if using an Instant Pot)
1/3 onion (small)
1/3 leek

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Directions

01

Make the beef broth

In a pot, add the beef shank, small onion, leek, garlic cloves, ginger and water. On the stovetop, simmer for about 2 hours 30 to 40 minutes until a fork goes in easily. For the Instant Pot, reduce the water by 40% and cook 35 minutes on manual HIGH pressure, Natural Release for 15 minutes, then Quick Release to open.

02

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