물 냉면

Mul Naengmyeon translates directly as "water cold noodles."

Mul Naengmyeon is an ice-cold noodle soup that will tantalize your taste buds and cool you down on even the hottest summer days. This dish balances flavors, textures, and temperatures for a truly unique dining experience. According to 19th-century documents from the Dongguksesigi (동국세시기), naengmyeon has been made since the Joseon Dynasty.

Naengmyeon (냉면) or raengmyŏn (랭면, in North Korea) is a noodle dish of North Korean origin. Long and chewy buckwheat  (메밀, memil) noodles in an icy, tangy broth. This ice cold refreshing soup is the perfect blend of savory, sweet, and sour flavors that dance on your palate with each slurp.  

Today the mul naengmyeon (물 냉면) variant with it's ice cold broth and chewy noodles is commonly associated with and popularly consumed during the summer; however, it was historically a noodle dish enjoyed during winter.

What sets ice cold Mul Naengmyeon apart is its unique combination of buckwheat noodles with ingredients like shredded or sliced cucumber, sliced pear, boiled egg, and thinly sliced beef brisket or pork. 

The contrast between the noodles and the flavorful ice cold broth creates a deliciously satisfying sensation as you savor each bite. With its light yet satisfying qualities, Mul Naengmyeon is a delightful treat that will leave you feeling refreshed and nourished with every mouthful.

Ingredients for Mul Naengmyeon

1 24 ounce package Memil guksu 메밀국수 (Korean buckwheat noodles) 
8 cups Beef Stock* (prepare the night before)
2 cups Anchovy Stock**

*Beef Stock
2 pounds beef brisket
2 pounds beef bones
1 1/2 ounces ginger root
5 each hot green or red chili peppers
2 1/2 quarts water
1/4 cup rice vinegar
2 teaspoons salt or to taste
1/4 pound daikon radish

**Anchovy Stock
8 each dried anchovies
1/2 ounce kelp (kombu/dashima/dasima)
2 cups water
1 each medium slice onion
1 each clove garlic

Toppings:
2 each small Korean cucumbers
1 each Asian pear
4 each eggs
Asian hot mustard or hot mustard oil (optional)

Directions for Mul Naengmyeon

Beef Broth:
Rinse soup bones in cold water, then place in a large cooking pot (4 quart or larger)and completely submerge in water.
Bring to a full boil, remove from heat, discard water, and rinse bones with cold water.
Add the brisket, ginger, peppers, salt, and two quarts water to the pot with the beef bones and bring to a slow simmer over medium heat.
Reduce the heat to medium low and simmer for 2 to 3 hours, skimming off oil and foam as needed, until reduced by 1/4 (1 1/2 quarts remaining).
Carefully remove meat from broth and set aside.
Remove bones from broth and discard, then strain broth through a fine mesh strainer or cheesecloth, and discard solids. Let cool to room temperature, then refrigerate overnight.
Slice meat into thin slices and refrigerate.

Anchovy Broth:
Roughly chop the onion.
Slice the garlic into thirds from top to bottom.
Place dried anchovies and kelp in a pan and slowly toast over low heat.
Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.
Let cool to room temperature.

Mix Broth:
Remove any solidified fat and oil from the refrigerated beef broth.
Combine beef and anchovy broths with the vinegar and stir well.
Fill several ice trays with 1/2 the broth and freeze.
Refrigerate the remaining broth until cold.

Toppings:
Hard boil the eggs, cool, peel, and cut each in half.
Peel and core the pear.
Wash the cucumber in cold water.
Thick shred the cucumber and pear.
Mix optional mustard: 2 tablespoons mustard, 2 tablespoons water, 1 tablespoon vinegar.

Noodles:
Bring about two quarts of water to a full boil and add the noodles, stirring just enough to separate them.
Boil for about three minutes, or to your desired result (firm, medium firm, or soft).
Remove noodles from heat and rinse in cold water until noodles are cold.

Serve:
Divide noodles equally into six serving bowls, and top with sliced meat.
Divide cold broth evenly among the bowls, and add the frozen broth cubes, or place the frozen cubes and cold broth into a large capacity blender and blend into a slush, then add to noodles. 
Very cautiously add mustard oil one or two drops at a time, or the mustard mix, to your desired heat.
Add other topping ingredients evenly and serve the naengmyeon with kimchi or oi saengchae