Mul naengmyeon is a traditional Korean cold buckwheat noodle dish that is typically eaten in the summer, but you can find it year round at most restaurants. Mul means water in Korean and naengmyeon is the buckwheat noodle. If you like this dish, you might want to try bibim naengmyeon, which is also served cold, but spicier and has no broth.
10 oz beef brisket
8 cups of water
5 cloves garlic
l/2 leek, cut small
2 thin Korean green onion (shilpa 실파), you can substitute regular green onion
1 tbsp clear soy sauce (guk ganjang 국간장)
4 cups beef broth
17 oz naengmyeon noodles pkg – 4 servings
10 oz white Korea radish (moo 무)
1 small Asian pear
l/2 red pepper
dash of sugar
dash of salt
pinch of red pepper powder (gochugaru 고추가루)
splash of vinegar as condiment
korean mustard sauce (gyeoja 겨자) as condiment
Soak beef brisket for at least 30 minutes to remove some of the blood.
In a stock pot, add 8 cups of water, leek, garlic and dash of black pepper – bring it to boil and add the beef; cook until the meat gets tender. Take out the beef and cool. When the beef is cool, thinly slice the beef and set aside.
Strain the broth through a sieve. Add the clear soy sauce and the premade beef broth, then store in the refrigerator to get it cold, for at least 1 hr or longer.
Cut the white radish into halves lengthwise and chop diagonally into thin semicircular discs. Add salt, sugar and vinegar – let sit for a while. Also cut the cucumber into halves lengthwise and chop diagonally – add salt, sugar and vinegar then set aside.
Peel the pear and cut into slices a little larger than the radish discs.
Hard boil the eggs and peel off the shell. Cut into halves and set aside.
Boil noodles, according to the package instruction and quickly immerse into ice water. Rinse and roll one serving of noodles around your hand and place on a strainer. Repeat until you have rolled all of the noodles.
Now you can put it all together. Place the noodles in a large bowl and pour some of the chilled broth. If it's a hot day, you can add crushed ice so the noodles stay very cool. Top the noodle pile with a few of the beef pieces, some radish, cucumber, pear, egg, green onion and sprinkle red pepper. Serve with mustard and vinegar on the side for the eater to add. You can also cut the noodles with scissors if you like, to make it easier to eat.
If you have dongchimi kimchi already made (radish water kimchi), or baek kimchi (white water kimchi), add some of the liquid from the kimchi to the broth and it will taste even better.