Mul Naengmyeon

At Home: The Ultimate Korean Noodles Recipe With Instant Ramen

Quick Summary

Korea's classic cold noodle soup, Mul Naengmyeon, is made with buckwheat noodles and cold meat and dongchimi broth. This modified recipe for the Indian palate uses instant ramen while replicating the popular taste of this dish, along with the garnishing and serving style.

Deep Dive

Mul Naengmyeon, as celebrated in Northern Korea, was originally a cold dish consumed during winter with dongchimi broth, but over time it became popular in summer as well. While a full recipe for this dish calls for special buckwheat noodles and broth, alternative ingredients such as instant ramen, fresh vegetables, and lime stock can also deliver the same refreshing flavour without changing the spirit of the dish.

What Makes Mul Naengmyeon Special?

Mul Naengmyeon (also written Mul Naengmyun) is an old form of Korean cold noodle soup that hails from Korea’s northern regions, such as Pyongyang. In fact, its name translates to “cold noodles in broth,” which describes the long, stretchy buckwheat noodles combined with a cold savoury broth that is prepared using either meat stock or dongchimi, which is radish water kimchi. It is topped with cucumber, Korean pear, boiled eggs, and sliced meat spiced with mustard and vinegar for a nice mix of savoury, sweet, tangy, and refreshing flavours.

The distinctive feature of Mul Naengmyeon is its focus on the cold broth rather than spicy condiments, giving it a unique flavour compared with other Korean noodle dishes. Interestingly, according to historical records, this dish was first eaten in winter, when it was cooler and easier to prepare its chilled broth. Over the years, this tasty dish has turned into a summer favourite in Korea due to its cooling and simplicity.

Adapted Korean Noodles Recipe Using Instant Ramen

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 2

Ingredients

For the noodles:

• 2 packs Yippee! Korean Fiery Hot Style Noodles

• Ice-cold water, for rinsing

For the sauce:

• 2 tbsp sesame paste (or tahini)

• 1 tbsp light soy sauce

• 1 tbsp chilli oil

• 1 tsp Chinese black vinegar (or rice vinegar)

• 2 garlic cloves, minced

• 2–3 tbsp reserved noodle cooking water

For the broth:

• 3 cups chilled low-sodium vegetable stock

• 2 tbsp rice vinegar

• 1 tbsp light soy sauce

• 1 tsp sugar

• 2 tbsp grated white radish

• 4-5 ice cubes

• 1-2 tbsp kimchi brine (optional)

For the garnish:

• ½ cucumber, julienned

• 1 boiled egg, halved

• ½ pear or crisp apple, thinly sliced

• 1 tbsp toasted sesame seeds

• 2 tbsp chopped spring onions

• A small portion of kimchi (optional)

Method

• Boil Yippee! Korean Fiery Hot Style Noodles, per the cooking instructions on the label.

• After cooking, drain and rinse well under ice-cold water until cooled.

• In a big bowl, mix chilled vegetable stock, rice vinegar, soy sauce, sugar, grated radish, and kimchi brine (if available).

• Stir to dissolve the sugar, then include ice cubes. Keep in the fridge till chilled.

• Take the chilled noodles and place them on two large plates. Pour cold broth over the noodles.

• Top it with cucumber slices, half-boiled egg, pear or apple slices, sesame seeds, spring onions, and some kimchi if you like. Enjoy when cold.

Key Tips for the Best Texture and Flavour

Mul Naengmyeon stands out due to its chilly nature. The noodles need to be boiled, then washed repeatedly to remove the remaining starch on the surface, which helps create a chewier, more elastic texture. 

The broth should be prepared many hours in advance so it can cool completely before the dish is ready for consumption. The broth will have to be cooled with ice cubes without being diluted, which is why using a concentrated broth is preferred. Typically, Yippee! Korean Fiery Hot Style Noodles are made of wheat rather than buckwheat; however, after chilling, they gain the desired consistency.

How to Serve Mul Naengmyeon

Serve the dish right away in a chilled bowl, and provide diners with vinegar and Korean mustard so they can adjust the taste to their preferences. It is believed that, traditionally, Mul Naengmyeon is served with Korean BBQ, dumplings, and grilled meat, but a modern version of the dish can be paired with grilled paneer, tofu, or roasted mushrooms if you prefer something lighter.

Indian Ingredient Swaps That Work Well

It is not easy to obtain real dongchimi, but blending grated white radish, rice vinegar, and cool stock produces a dish with a taste profile almost similar. Korean pear can be easily replaced with Indian pear or crisp apple, and toasted sesame oil helps achieve nutty notes. If you wish to add some heat, consider using a small amount of Yippee! seasoning. Korean Fiery Hot Style Noodles to the broth, as it does not overpower the dish with its flavours.

Conclusion

Mul Naengmyeon shows how simplicity and coordination can create one of Korea's most delectable cold noodle dishes. Although authentic dishes rely on buckwheat noodles and specially made broth, smart adaptations make the dish possible across India without relying on the original ingredients. With easy-to-get products and noodles cooked appropriately, you can serve the dish with great presentation.