Mul Naengmyeon

About the dish

Mul-naengmyeon is chilled buckwheat noodles in an icy broth — a northern winter dish now beloved in the heat of summer, especially after grilled meat. Originally eaten shivering on a warm ondol floor, broth dipped from kimchi crocks buried in the frozen ground.

Key ingredient

Buckwheat (memil) — good for skin and weight, traditionally valued for supporting healthy circulation and easing hangovers, and aids liver and pancreas function. Peak in October, mainly from Jeju.

Ingredients

Main: buckwheat noodles, beef or pheasant broth, radish, cucumber, Korean pear, egg · Seasoning: salt, soup soy sauce, mustard

Simple recipe

1. Simmer meat and radish, then shred the meat.
2. Boil the bones for a clear broth and season; chill it.
3. Season the shredded meat.
4. Press the buckwheat-and-starch dough into noodles.
5. Salt-cure and dress the cucumber.
6. Boil the noodles, pour over the cold broth, top with meat, cucumber, pear and egg, and add mustard.

▶ Watch recipe videos

A Glass · Traditional pairing