Korean Cold Buckwheat Noodles
Mul naengmyeon is a Korean cold noodle dish where chewy buckwheat noodles are served in an icy, clear broth chilled to a near-slushy state. Placing the broth in the freezer for about an hour creates a thin layer of ice crystals that maximizes the first-sip chill. The noodles are boiled briefly and rubbed under cold running water to strip away excess buckwheat starch and its distinctive odor, then rinsed once more in ice water for a firm, springy bite. Julienned cucumber and pickled radish contribute crunch, while a halved boiled egg adds a creamy yolk richness to the otherwise lean broth. Vinegar and Korean mustard are added at the table to taste, sharpening the overall flavor with bright acidity and a nasal kick.
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Instructions
- 1
Chill the broth in the freezer for about 1 hour until slushy.
- 2
Julienne cucumber and cut pickled radish into bite-size strips.
- 3
Boil noodles briefly, rub-rinse in cold water, then rinse once more in ice water.
- 4
Place noodles in bowls and pour in the icy cold broth.
- 5
Top with cucumber, radish, and egg, then add vinegar and mustard to taste.
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