How To Make Korean Cold Noodles?

The BEST summer dish is Mul Naengmyeon (Korean Cold Noodle Soup), which features light, chewy noodles in an icy cold broth that will instantly cool you off. My family makes Pyeongyang Naengmyeon in the authentic Northern style, which I share, and the more popular Southern style, which is sweeter and tangier.

In the summer, Mul Naengmyeon, a cold noodle soup from Korea, is typically served there icy cold (almost like a slushy). Mul Naengmyeon has a special place in my heart because it was something our entire family loved and frequently had. However, did you know that originally it was eaten in the winter in North Korea (where my parents are from)?

As soon as we returned from church, we would always eat the same Sunday lunch. And my mother loves it so much that she always claims to have an additional stomach just for it. HAHAHA… and when it comes to eating Mul Naengmyeon, she can eat twice as much as usual!

My Dad has always had a strong preference for authentic Northern style Naengmyeon, so As you might expect, I grew up eating a variety of Naengmyeon dishes at our house, my grandparents’ house, our aunts’ house, and various restaurants. you name it, I’ve had it all.

Therefore, you could say that I am somewhat of a snob when it comes to this Korean dish of cold noodles. And it seems like many restaurants just can’t seem to do it right. In our neighborhood, there is a restaurant known for its naengmyeon, though I will never understand why it is so well-known. ) and a long line of people wait to eat it.

I visited them twice (just to be sure I gave them enough chances), and the second time, it was so awful that I was unable to finish the bowl. It was only extremely sweet and had only sour and sweet flavor.

The people eating it made me want to scream, “NOOOOO!! This is NOT how Naengmyeon is supposed to taste!” Due to this, I generally won’t order this dish unless I KNOW the restaurant specializes in it, such as Wooraeok (in Seoul and the US). But I believe that my parents will be pleased with this recipe…

The literal translation of Mul Naengmyeon is “water cold noodles” (mul = water, naeng = cold, myeon = noodles). However, if you order Mul Naengmyeon at any restaurant in South Korea, the soup will probably be served in the South Korean style, which is sweet and tangy. It refers to ALL Naengmyeon that is served with cold soup.

The broth won’t be at all sweet or sour unless the restaurant specifically states that they specialize in Northern style (yibuksik) Pyeongyang Naengmyeon.

It was first documented during the Joseon Dynasty in the Northern part of Korea in the seventeenth century. Back then, most noodles were made from 100% buckwheat (maemil), but because they lacked gluten, they became too brittle when placed in a warm broth. However, when they tried it in a cold soup, it was successful!

What? Regular flour noodles weren’t available back then? The only people who could eat flour a few hundred years ago were the very wealthy and the royals because wheat is not a native crop of Korea and wheat flour was imported into Korea from China. After the Korean War, flour imports increased significantly, and as a result, Koreans now eat more noodles and bread than rice!

Anyway, during this time, noodles were made from either buckwheat or rice, but buckwheat was much more common in the Northern part of Korea because it was difficult to grow rice there due to unfavorable weather conditions.

North Koreans also made Dongchimi (Winter Radish water kmichi) around late fall, which is when buckwheat is harvested; as a result, it was frequently added to the cold noodle soup. This is how the famous Pyongyang Naengmyeon came about. To emphasize the addition of Dongchimi juice, the dish was given the name Dongchimi Naengmyeon.

I share 2 versions (Northern and Southern style) below. Since everyone has different preferences, try both of my broth recipes to determine which one you prefer. Even if Pyongyang style doesn’t immediately appeal to your palate, you’ll eventually come to appreciate its straightforward, fresh flavor.

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The noodles

In the winter, Pyongyang naengmyeon noodles are traditionally consumed in icy-cold dongchimi broth and are made primarily of buckwheat rather than starch. Since potato or sweet potato starch makes up the majority of the ingredients in hamhung naengmyeon noodles, they are thinner and chewier.

Commercially available varieties of naengmyeon noodles include frozen, chilled, and dried varieties.

For quick, convenient meals, pre-made broth or spicy sauce pouches are sometimes included in packages. Only purchase noodles if you’re going to make naengmyeon from scratch because they tend to be more expensive.

How to make Toppings for Mul Naengmyeon

While you wait for the beef to cook, Pickle Cucumbers –

1. Depending on how you feel, cut the cucumbers into rectangles or at an angle.
2. Cucumbers, vinegar, salt, and sugar should all be combined in a bowl. Place in the refrigerator for 10 to 15 minutes, or until the cucumbers are well-pickled and appear limp like in the photo.
3. When the cucumbers are fully pickled, you can squeeze out extra liquid by placing them in a fine cheesecloth or cotton cloth for EXTRA CRUNCHY (optional). Do NOT discard the liquid. You get extra crunchy cucumber toppings this way.
4. Cover and refrigerate until ready to serve.

Pickle Radish –

1. Radish should be cut into a disc that is about an inch thick, peeled, and then cut vertically to produce thin strips.
2. Cut radish, vinegar, salt, and sugar should all be combined in a bowl. Cover and refrigerate until ready to serve. Plan to season the broth with the liquid that collects.

FAQ

How do you make Korean cold noodles?

Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. To stop cooking, quickly drain and shock in ice water. When the noodles are very cold, drain and rinse them once more in icy water.

What is Korean cold noodle broth made of?

Cold noodles called Mul Naengmyeon or Mul Naengmyun () are served in a chilled beef and/or Korean radish water kimchi (dongchimi) broth. Along with the boiled beef and egg, the noodles also have sliced cucumbers, Korean pears, pickled radishes, and boiled beef.

What are cold Korean noodles called?

Korean cold noodles, naengmyeon, are Korea’s counterpart to Japanese soba. Buckwheat can be used to make both naengmyeon and soba, which can both be served cold in a flavorful broth and topped with a variety of cool vegetables and fish.

How do Koreans eat cold noodles?

Prepare a large bowl of ice. Cook the naengmyeon noodles in the hot water for 2 minutes or as directed on the package after boiling 800 ml of water. Straightaway strain, add to the ice bowl, and stir. Noodles should be chilled before being drizzled with sesame oil and stored for later use.