Korean

Mul Naengmyeon (Cold Noodle Soup) — served

Serving

Korean Kid-friendly Quick & easy

Mul Naengmyeon (Cold Noodle Soup)

Name: Mul Naengmyeon (Cold Noodle Soup)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 servings dried or fresh naengmyeon noodles (buckwheat and sweet potato starch); 4 cups pre-made beef and dongchimi broth (store-bought or homemade); 1/4 Asian pear (sliced thinly); 1/4 cucumber (julienned); 1 hard-boiled egg (halved); 4 slices pickled radish; yellow mustard; white vinegar

A variation of Naengmyeon where the noodles are served in a large amount of icy, clear beef and dongchimi broth.

15 minutes

Serves 4

Dinner/Lunch

7 min prep

11 min cook

Contains common allergens

Egg mustard Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Pour the broth into a large ziplock bag and place it flat in the freezer for 2 hours until it forms a semi-solid, slushy ice.
2
Bring a large pot of water to a vigorous boil. Add the noodles and boil for 40-60 seconds (if fresh) or 3 minutes (if dried). Stir constantly so they do not stick.
3
Drain immediately and transfer to a bowl of ice-cold water. Vigorously rub the noodles together to remove surface starch. Drain completely.
4
Coil the cold noodles into a neat, tight mound in the center of a chilled stainless steel bowl.
5
Crush the slushy broth slightly in the bag, then pour it over the noodles.
6
Arrange the sliced pear, cucumber, pickled radish, and half an egg on top. Serve immediately, allowing diners to add vinegar and mustard to their liking.

Mul Naengmyeon (Cold Noodle Soup) — plated and served — Serving moment. How Mul Naengmyeon (Cold Noodle Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 96

Budget-friendly 86

Great leftovers 56

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

6 g

Protein

5 g

Carbs

2 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Mul Naengmyeon is the soupy version of Korean cold noodles, chewy buckwheat-and-starch noodles served in an icy, tangy beef-and-radish-water broth. Mul means water, distinguishing it from the spicy mixed bibim version. A summer staple from the north, it is refreshing, sour, and bracingly cold.

Listahan note

This version serves the chewy noodles in a thoroughly chilled beef-and-dongchimi broth, with mustard and vinegar on the side to sharpen to taste.

Technique cues

Chill the broth until icy, even slushy, for the authentic effect.
Rinse the noodles in cold water to firm their chew.
Let diners add mustard and vinegar at the table.

Kitchen flow

Parallel prep: Chill the broth well ahead; prep toppings while the noodles cook.
Make-ahead: Mul Naengmyeon (Cold Noodle Soup) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the servings dried or fresh naengmyeon noodles. Plan around the boil; that's the slow part.
Leftover move: Keep extra broth chilled for another bowl.
Cleanup rhythm: One pot and a few bowls; rinse the starchy noodle pot promptly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Naengmyeon noodles

Base

Purpose: Their firm, chewy bite is the heart of the dish.

Handling: Boil briefly, rinse cold, and chill.

Adaptation: Any buckwheat-starch naengmyeon noodle works.

Beef and dongchimi broth

Cold broth

Purpose: Gives the soup its tangy, savory, refreshing character.

Handling: Chill until icy before serving.

Adaptation: A store-bought naengmyeon broth saves time.

Asian pear and cucumber

Fresh toppings

Purpose: Add crunch and sweet contrast.

Handling: Slice the pear thin and julienne the cucumber.

Adaptation: Apple can replace the pear.

Mustard and vinegar

Table seasonings

Purpose: Sharpen the broth to each diner's taste.

Handling: Serve on the side.

Adaptation: Hot mustard or English mustard both work.

Technique notes

The icier the broth, the more authentic and refreshing.
Rinse the noodles hard in cold water for the right chew.
Cut the noodles with scissors at the table, as is customary.

Ingredient swaps

Spicy direction: Toss the noodles in gochujang sauce for bibim naengmyeon instead.
Vegetarian direction: Use a chilled radish-water and vegetable broth.
Gluten-free direction: Use buckwheat-and-starch noodles confirmed free of wheat blends.

Serve alongside

Boiled beef brisket
Pickled radish
Kimchi
Mandu
Barley tea
Cold water
Soju

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Keep the broth chilled up to 3 days; cook noodles fresh.
Serve cold; this dish is never reheated.
Freezing the broth is fine; noodles are best fresh.

Equipment

Pot for noodles
Colander
Chilled bowls
Kitchen scissors

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