It’s the soup you want in the thick of summer.

Simply Recipes / Cynthia Christensen

I remember the first time I had mul naengmyeon.

It was a boiling hot day in South Texas and I had been shooed out of the kitchen.

Bowl of Naengmyeon Topped With a Halved Hard Boiled Egg, Cucumber Ribbons, and Julienned Green Onions, and in the Background, Another Serving of Naengmyeon in a Bowl and Bowls Toppings

Simply Recipes / Cynthia Christensen

(so refreshing!)

I heard my oldest aunt say.

It was so cold it made my teeth ache!

Bowl of Naengmyeon Topped With a Halved Hard Boiled Egg, Cucumber Ribbons, and Julienned Green Onions

Simply Recipes / Cynthia Christensen

My aunt was rightI didnt appreciate it then.

Moms are always right about this stuff.

What Is Naengmyeon?

Bowl of Naengmyeon Topped With a Halved Hard Boiled Egg, Cucumber Ribbons, and Julienned Green Onions

Simply Recipes / Cynthia Christensen

It is a cool and refreshing soup with a mild flavor, served mostly during the heat of summer.

it’s possible for you to even make it spicy with the addition of sauces and dried pepper.

The Best Noodles

Naengmyeon is usually prepared with buckwheat noodles.

Three Bowls of Mul Naengmyeon Surrounded By Bowls of Toppings (One Bowl With Sliced Cucumbers, Kimchi, and Julienned Green Onions, Another With Spicy Gochujang Sauce, and a Bowl of Halved Hard Boiled Eggs), a Grey Kitchen Towel, and Utensils (a Spoon and Pair of Chopsticks)

Simply Recipes / Cynthia Christensen

Look for Korean buckwheat noodles.

you’re free to find them at most Asian markets or buy them online.

My personal favorite, bibim naengmyeon, is served with a spicy red sauce.

Brisket in a Pan of Water for Naengmyeon (Korean Cold Noodle Soup) Recipe

Simply Recipes / Cynthia Christensen

Most versions include the addition of dongchimiradish water kimchito the broth to add brightness to the soup.

She liked the flavor better with the broth than the dongchimi radish.

Bring to a boil and reduce to a simmer.

Beef Brisket in a Pot With Broth Ingredients (Green Onions, Garlic, Water, and Soy Sauce) for Korean Cold Noodle Soup Recipe

Simply Recipes / Cynthia Christensen

Allow to simmer until a sharp knife inserted into the beef goes in easily, about 1 hour.

Strain and cool the broth, then transfer to a covered container.

Chill in the refrigerator overnight.

Quick Radish Pickle Brine Poured Into a Jar of Sliced Radish for Mul Naengmyeon (Korean Cold Noodle Soup) Recipe

Simply Recipes / Cynthia Christensen

Place the eggs in the bottom of a pot and cover with cool water.

Place over high heat and bring to a rapid boil.

Remove from heat, cover, and let stand for 10 minutes.

Bowl of Spicy Gochujang Sauce Ingredients (Garlic, Toasted Sesame Seeds, Soy Sauce, Gochujang, etc). Mixed Together Using a Pair of Chopsticks Naengmyeon

Simply Recipes / Cynthia Christensen

Drain the water and immediately run cold water over the eggs until cool.

Refrigerate, unpeeled, until ready to serve the soup.

In a bowl, mix the sliced radishes and kosher salt.

Bowl of Naengmyeon Topped With a Halved Hard Boiled Egg, Cucumber Ribbons, and Julienned Green Onions Next to a Grey Kitchen Towel and Bowls of Toppings (One Bowl With Sliced Cucumbers, Kimchi, and Julienned Green Onions, Another With Spicy Gochujang Sauce, and a Bowl of Halved Hard Boiled Eggs)

Simply Recipes / Cynthia Christensen

Let sit for 30 minutes.

Rinse well and set aside.

Whisk together the vinegar, water, and sugar until the sugar dissolves.

Much of the appeal of naengmyeon is its icy, refreshing broth.

It will develop frosty little flecks of ice.

Slice the cucumbers into thin slices or in small batons.

Peel and slice the Korean pear into thin slices.

Julienne the green onion.

Peel the hard boiled eggs and slice in half lengthwise.

If using the cooked beef from the broth, slice the cold brisket against the grain into thin slices.

Cook the noodles according to package directions.

Rinse the noodles under cold water several times to remove the starch and cool them down.

Place a serving of noodles in the center of four large bowls.

Pour 2 cups of cold beef broth and 1 cup of dongchimi brine around the noodles.

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