Refreshing Homemade Mul Naengmyeon
Cool and Delicious Mul Naengmyeon with Dongchimi Broth, Made Easily at Home
Today, we’re making refreshing Mul Naengmyeon at home using simple ingredients! This is an easy and quick recipe that anyone can follow. It’s perfect for a delightful meal any day.
Noodles & Broth- 300g fresh Naengmyeon noodles (serves 1-2)
- 600ml chilled Dongchimi (radish kimchi) broth (or substitute with cold broth/stock)
- 1 hard-boiled egg
Cooking Instructions
Step 1
First, let’s hard-boil the egg. Place the egg in a pot, cover with water, and boil for 10-12 minutes until fully cooked. Once boiled, rinse the egg under cold water to cool it down.
Step 2
While the egg cools, prepare the toppings. Peel the boiled egg and cut it in half. Thinly julienne the pickled radish (danmuji) and the pickled radish wraps (ssammu). Cut the cucumber in half, remove the seeds, and julienne it thinly as well. Keep these prepared toppings separate for easy assembly.
Step 3
Now, let’s cook the noodles. Bring a large pot of water to a rolling boil. Add the fresh Naengmyeon noodles. It’s crucial not to overcook them, as they can become mushy. Boil for exactly 30 seconds – use a timer to ensure accuracy!
Step 4
Immediately after boiling, transfer the noodles to a bowl of cold water. Rinse and rub the noodles vigorously under cold running water. This step removes excess starch, making the noodles springy and keeping the broth clear.
Step 5
It’s time to assemble your delicious bowl! Drain the noodles well and place them in a serving bowl. Artfully arrange the julienned cucumber, pickled radish, and pickled radish wraps on top of the noodles. Pour 300ml of the chilled Dongchimi broth over the noodles. Place the halved hard-boiled egg as a topping. Finish with a small dollop of mustard paste and a sprinkle of sesame seeds, according to your preference. Enjoy your refreshing homemade Mul Naengmyeon!
