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Korean

Mul Naengmyeon

Mul Naengmyeon is a Korean cold noodle dish served in chilled broth with cucumber, radish, Asian pear, and egg.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Mul Naengmyeon

1 hrtotal

30 min hands-on30 min hands-off

Prep 20 min · Cook 10 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 30 minutes of chilling for the broth. Mul naengmyeon is served ice-cold, so the broth has to be properly cold before the noodles go in.

Method

  1. Mix the chilled beef stock, cold water, vinegar, sugar, and soy sauce, then taste and add the measured salt only if needed.

  2. Keep the broth in the refrigerator while preparing the noodles and toppings.

  3. Boil the naengmyeon noodles according to package texture, then drain immediately.

  4. Rinse the noodles under very cold water, rubbing gently to remove excess starch and make them springy.

  5. Drain the noodles very well and divide them between bowls.

  6. Pour the chilled broth around the noodles.

  7. Top with cucumber, radish, Asian pear, boiled egg, and sesame seeds.

  8. Serve immediately while the broth is cold and the noodles are firm.

How to tell it's done

The noodles should be cold, firm, and springy, with a clear chilled broth and crisp toppings.

Getting it right

Tip

Rinsing the noodles very well under cold water is key to the firm, springy naengmyeon texture.

What to serve it with

Serve with extra vinegar on the side so each person can adjust the sharpness.

Substitutions

  • Use Pear instead of Asian Pear if needed, though Asian Pear gives the most classic crisp sweetness.
  • Use Vegetable Stock for a lighter non-beef version, but the broth will taste less rich and traditional.
  • Naengmyeon noodles often contain wheat along with buckwheat, so keep gluten allergen review active.