Mul naengmyeon

Name: Mul naengmyeon
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Cuisine: Korean
Ingredients: 400 g Buckwheat noodle, dried; 1200 ml Beef radish broth, chilled; 1 Cucumber, thinly sliced; 1 Asian pear, thinly sliced; 2 Boiled egg, peeled; 60 ml Vinegar; 20 g Sugar; 8 g Salt; 1 as needed Water, for boiling

Mul naengmyeon · ready in 34 min · 4 servings · 508 kcal per serving · easy · 9 ingredients

Mul naengmyeon is a Korean summer classic of chewy buckwheat noodles in icy tangy beef radish broth, sharpened with vinegar and finished with crisp pear, cucumber, and egg.

Prep: 25 min
Cook: 9 min
Total: 34 min
Serves: 4
kcal: 508
Difficulty: easy

Korean Main dishes Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gBuckwheat noodle, dried
1200 mlBeef radish broth, chilled
1Cucumber, thinly sliced (to serve)
1Asian pear, thinly sliced (to serve)
2Boiled egg, peeled (to serve)
60 mlVinegar
20 gSugar
8 gSalt
1 as neededWater, for boiling

Equipment

freezer, stovetop, large pot, colander, mixing bowl, knife, cutting board, tongs, ladle, serving bowl, measuring spoon, whisk

Instructions

Prepare station
Gather measured ingredients, a large pot, colander, mixing bowl, knife, board, tongs, ladle, and 4 deep serving bowls. · 5 min
What to look for: All ingredients and tools are ready before cooking starts.
Season broth
Stir vinegar, sugar, and salt into chilled beef radish broth until dissolved, then place it in the freezer while preparing toppings. · 15 min
What to look for: The broth looks clear, very cold, and lightly frosty at the edge.
Slice toppings
Slice cucumber and Asian pear into thin strips, then halve the boiled eggs lengthwise for a clean garnish. · 8 min
What to look for: The toppings are thin, tidy, and ready to sit on the noodles.
Boil noodles
Boil a large pot of water, add buckwheat noodles, and cook until just tender, about 3 to 5 minutes. · 5 min
What to look for: The noodles are flexible and separate easily in the bubbling water.
Rinse noodles
Drain noodles, rinse under cold running water, and rub gently until the water runs clear and noodles feel cold. · 4 min
What to look for: The noodles look glossy, firm, and no longer cloudy with surface starch.
Build bowls
Divide cold noodles among 4 bowls, coil them neatly, and top each bowl with cucumber, pear, and 0.5 boiled egg. · 5 min
What to look for: Each bowl has a compact nest of noodles with bright toppings on top.
Serve chilled
Pour ice cold broth around the noodles, add extra vinegar to taste if desired, and serve immediately while the broth is bracingly cold. · 2 min
What to look for: The noodles sit in a clear chilled broth with crisp toppings floating above.

Nutrition (per serving)

kcal	508
Protein	19 g
Carbohydrates	96 g
of which sugars	16 g
Fat	5 g
of which saturated	1 g
Fibre	7 g
Sodium	1429 mg

Nutri-ScoreB

Allergens

Contains: eggs, gluten

May contain: sulphites

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Serve cold from the refrigerator; reheat is not recommended because the noodles soften.

Ingredient substitutions

Buckwheat noodle

Fresh buckwheat noodle: Use the same cooking cues and reduce boiling time if the noodles soften quickly.

Beef radish broth

Water: Use only if broth is unavailable, with the same vinegar, sugar, and salt seasoning.

Cucumber

Asian pear: Adds sweetness instead of the clean green crunch of cucumber.

Asian pear

Cucumber: Keeps the bowl crisp but removes the characteristic gentle sweetness.

Boiled egg

Cucumber: Use extra cucumber for crunch if egg must be omitted.

Sugar

Asian pear: Use extra grated pear for sweetness, though the broth will taste fruitier.