Simple Korean Cold Noodle Soup | Mul-naengmyeon 외국인 만든 물냉면 | Easy recipe for cooking it at home

buckwheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: regular wheat noodles

Zucchini noodles are lower in calories, while regular wheat noodles are more affordable.

Add 1 cup of water to the cold noodle broth mix packet and place it in the freezer for 2 to 2.5 hours to chill.

Slice the Korean pear into thin pieces.

Slice the Korean cucumber into thin strips and also grate or peel some for garnish.

Prepare thinly sliced beef, preferably with less fat, for added flavor.

Cook the buckwheat noodles according to the packet instructions for about 5 minutes, checking for any pre-cooked instructions.

Rinse the cooked noodles under cold water to stop the cooking process and remove starch by rubbing them together in cold water.

Prepare an ice bath and place the rinsed noodles in it to ensure they are cold.

Plate the noodles, adding the chilled broth over them, and arrange the sliced pear, cucumber, and beef on top.

Add pickled radish rolled with cucumber on top of the noodles.

Sprinkle sesame seeds over the dish and add mustard sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens