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Mul Naengmyeon (Korean Cold Buckwheat Noodles)
Mul Naengmyeon is a popular Korean cold buckwheat noodle dish that is typically served during the summer season. It consists of thin, chewy noodles made from buckwheat or starch noodles, served in a chilled broth made with a beef or chicken stock, and topped with sliced cucumbers, pear slices, and a boiled egg. The dish is garnished with toasted sesame seeds and sliced green onions. This refreshing and flavorful dish is perfect for hot summer days.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Egg, Sesame, Gluten
Ingredients
200g g
Buckwheat Noodles
150 Calories
4 cups cups
Beef or Chicken Stock
100 Calories
2 cucumbers
Sliced Cucumbers
10 Calories
1 pear
Pear Slices
60 Calories
1 egg
Boiled Egg
70 Calories
1 tbsp tbsp
Toasted Sesame Seeds
50 Calories
2 tbsp tbsp
Gochujang Sauce
100 Calories
Step-by-Step Instructions
1
Cook the buckwheat noodles according to the package instructions. Typically, it's a 5-7 minute boil in water, followed by a cold water rinse.
2
Prepare the chilled broth by mixing the beef or chicken stock with sliced cucumbers, pear slices, and a boiled egg. Refrigerate the mixture for at least 2 hours to allow the flavors to meld.
3
Assemble the dish by placing the cooked noodles in a shallow bowl, followed by the chilled broth and toppings. Garnish with toasted sesame seeds and a drizzle of gochujang sauce.
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