Photograph of the finished Mul naengmyeon

Korea · Mì lạnh nước dùng bò

Mul naengmyeon

2 hr 30 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Naengmyeon (cold noodles) Naengmyeon (cold noodles) 400 g
  • Photograph of Beef bones Beef bones 600 g
  • Photograph of Beef shank slices Beef shank slices 200 g
  • Photograph of Cucumber Cucumber 160 g
  • Photograph of Pear Pear 160 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of White radish White radish 120 g
  • Photograph of Sugar Sugar 16 g

Method

  1. 1 Simmer beef bones and beef shank in water over low heat for 2 hours, skimming off any foam and fat.
  2. 2 Strain the broth, season lightly, then refrigerate for 1 hour until a thin layer of ice forms.
  3. 3 Remove the beef shank from the boiling water, press it firmly to make it firm, let it cool, then slice it very thinly.
  4. 4 Slice cucumbers, pears, and radishes into strips, and mix the radishes with vinegar and sugar.
  5. 5 Boil naengmyeon noodles for 2 minutes, rinse immediately under cold water, and squeeze to make them firm.
  6. 6 Arrange the noodles in a bowl, add the meat, pear, cucumber, and half a boiled egg, then pour in the ice-cold broth.
Start cooking