Korean Cold Noodle Soup (Mul Naengmyeon)

Name: Korean Cold Noodle Soup (Mul Naengmyeon)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian,Korean
Ingredients: 2 cups cold chicken broth; 2 cups cold unsalted beef broth; 2 tablespoons white vinegar; 1 tablespoon brown rice vinegar; Salt to taste, optional; 1/4 pound naeng myun noodles; 1 large hard-boiled egg, sliced in half; 1/2 Korean cucumber, seeded and julienned or cut into paper-thin slices; 1 small Asian pear, julienned or cut into paper-thin slices; 1/4 cup pickled radish; 6 thin slices cooked brisket, or beef shank, optional; Ice cubes, for serving; Vinegar, sugar, and Korean mustard paste, optional, for serving

A refreshing brown rice vinegar-infused Korean naengmyeon soup offers a flavorful way to cool down in the summertime.

⭐ 3.7 (29 reviews) Prep: 15 minCook: 10 minTotal: 25 minYields: 2 servings

Category Tags:

Dinner Entree Lunch Soup

Cuisine Tags:

Asian Korean

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Start boiling water for the noodles.
Combine cold chicken and beef broths with vinegars.
Season the broth with salt or additional vinegar as needed, then cover and chill for at least 30 minutes.
Cook noodles in boiling water as directed (3-5 minutes), then drain and rinse thoroughly with cold water to stop cooking.
Portion the rinsed noodles into two bowls.
Pour the chilled broth over the noodles, adding a few ice cubes to each bowl.
Arrange a boiled egg half, cucumber, pear, pickled radish, and brisket slices on top.
Serve immediately with Korean mustard paste, sugar, and vinegar on the side.

Nutritional Info (per serving)

Calories: 295 kcal

Carbohydrate: 56 g

Cholesterol: 98 mg

Fiber: 8 g

Protein: 14 g

Saturated Fat: 1 g

Sodium: 1497 mg

Sugar: 26 g

Fat: 4 g

Unsaturated Fat: 0 g