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) 14.1 oz
  • Photograph of Beef bones Beef bones 1.3 lb
  • Photograph of Beef shank slices Beef shank slices 7.1 oz
  • Photograph of Cucumber Cucumber 5.6 oz
  • Photograph of Pear Pear 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of White radish White radish 4.2 oz
  • Photograph of Sugar Sugar 0.6 oz

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