Homemade Mul Naengmyeon Broth: Clear & Refreshing
How to Make Mul Naengmyeon Broth from Scratch
Challenge yourself to make homemade Mul Naengmyeon broth without any artificial additives! This recipe yields a clear, deep, and refreshing broth perfect for a delightful home dining experience.
Broth Ingredients- 400g Beef (brisket or flank steak)
- 1 Onion
- 3 pieces Dried Kelp (about 10x10cm each)
- Generous amount of Scallion roots
- A small piece of Shiitake mushroom stem or cap
- 1 piece Daikon radish (about 10cm long)
- 2 Dried or fresh chilies (optional)
Basic Seasoning & Garnish Ingredients- Pinch of Salt
- 3 Tbsp Soy sauce for soup (Guk-ganjang)
- 4 Tbsp Vinegar
- 4 Tbsp Sugar
- 2 Tbsp Plum extract (Maesil-cheong)
- Pinch of Salt
- 3 Tbsp Soy sauce for soup (Guk-ganjang)
- 4 Tbsp Vinegar
- 4 Tbsp Sugar
- 2 Tbsp Plum extract (Maesil-cheong)
Cooking Instructions
Step 1
Prepare the broth ingredients. Gather beef (lean cuts like brisket work well), dried kelp, a roughly chopped onion, daikon radish, scallion roots, shiitake mushroom scraps, and optionally, dried or fresh chilies. You can also use leftover beef trimmings from your freezer.
Step 2
Place all prepared broth ingredients into a large pot along with about 3-4 liters of cold water. Bring to a boil over high heat. Once boiling, skim off any impurities that rise to the surface. Reduce the heat to medium-low, slightly cover the pot (leaving a small gap), and simmer for about 50 minutes to extract a rich flavor.
Step 3
After simmering, strain the broth through a fine-mesh sieve to collect only the clear liquid, discarding the solids. For an even clearer broth, chill it in the refrigerator overnight. The next day, strain it again through a clean sieve lined with cheesecloth or a fine cloth. Season the chilled broth with salt, Guk-ganjang, vinegar, sugar, and plum extract to your taste. Aim for a balanced flavor profile that is slightly tangy, sweet, and savory.
Step 4
(Optional) Prepare the Bulgogi garnish. Heat a pan with a little oil. Stir-fry the sliced onion, mushrooms, and carrots until softened. Add the thinly sliced beef and cook until browned. Season with sugar, plum extract, black pepper, ginger powder, minced garlic, and soy sauce, stirring to combine. If the beef pieces are too large, cut them into bite-sized pieces with scissors.
Step 5
Prepare the Naengmyeon noodles. Bring a generous amount of water to a rolling boil. Carefully add the noodles, separating them to prevent sticking, and cook for 1-2 minutes until they are tender yet chewy. Immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch, ensuring they are well-drained.
Step 6
To serve, pour the chilled broth into a bowl. Arrange the cooked noodles in the bowl. Top with your desired garnishes, such as the prepared bulgogi, thinly sliced cucumber, a boiled egg, and cherry tomatoes. Enjoy your delicious and refreshing homemade Mul Naengmyeon!
