Allergen notice: This recipe contains wheat (noodles contain wheat flour), buckwheat, eggs, sesame, and soy. Some variations include shellfish (oyster sauce). If you have a buckwheat allergy (related to latex-fruit syndrome in some individuals), use naengmyeon noodles labeled as starch-based only.

On a hot Korean summer day, naengmyeon (냉면, literally “cold noodles”) is the craving. Served in a bowl with a block of ice still floating in the broth, the dish arrives at the table at near-freezing temperature — and that is the entire point. The shockingly cold, lightly tangy broth, the springy buckwheat noodles with that signature bite, the sweetness of Korean pear, and the punch of yellow mustard sauce: it all adds up to one of the most refreshing noodle experiences in Korean cuisine.

This recipe covers both styles — mul naengmyeon (물냉면, cold noodles in chilled broth) and bibim naengmyeon (비빔냉면, cold spicy mixed noodles) — with a full breakdown of the beef bone and dongchimi broth, noodle options, and assembly steps. No shortcuts on the broth, because that is where naengmyeon’s flavour lives.

What you’ll learn

• Mul naengmyeon vs bibim naengmyeon: key differences at a glance
• How to make the classic beef bone + dongchimi broth (and a quick shortcut)
• Noodle options: buckwheat + starch blend, 100% buckwheat soba, or store-bought
• Full toppings guide: Korean pear, cucumber, sliced beef, hard-boiled egg, kimchi
• FAQ for overseas cooks (where to find dongchimi, noodle subs, and more)

Table of Contents

1. Mul vs Bibim: Comparison Table
2. Ingredients
3. The Broth: Beef Bone + Dongchimi
4. Noodles: Buckwheat + Starch or Store-Bought
5. Assembly
6. Bibim Sauce (for the Spicy Version)
7. FAQ
8. Recommended Items
9. Sources & References

Mul vs Bibim: Comparison Table

Naengmyeon exists in two distinct styles that diverge from different regions of the Korean peninsula. Both use the same type of noodle, but the experience at the table is completely different.

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Ingredients (serves 2–3)

For the broth (mul naengmyeon)

• 1.1 lb (500 g) beef shank or brisket, with bone if possible
• 6 cups (1.4 L) cold water
• 1 tsp salt
• ½ tsp black pepper
• 1 green onion stalk
• 1 garlic clove
• 1 cup (240 ml) dongchimi liquid (radish water kimchi brine) — see notes below
• 2 tsp soy sauce
• 1 tsp rice vinegar
• Sugar, salt to taste

Quick dongchimi substitute for overseas cooks
Dongchimi (동치미) is a mild, non-spicy water kimchi made from daikon. If you can’t find it at a Korean grocery store, mix ½ cup (120 ml) daikon juice (grate and squeeze daikon) + ½ cup cold water + ½ tsp salt + 1 tsp rice vinegar + a pinch of sugar. It won’t have the fermented depth of real dongchimi, but it approximates the clean, lightly tangy flavour.

For the noodles

• 7 oz (200 g) dry naengmyeon noodles (buckwheat + sweet potato starch blend), or store-bought naengmyeon kit
• Alternatively: 100% buckwheat soba (less chewy but widely available)

Toppings

• Sliced beef (from the broth-cooked shank or brisket)
• ½ Korean pear (Asian pear), thinly sliced (substitute: ripe Bosc pear or firm apple)
• ½ English cucumber, julienned
• 2 hard-boiled eggs, halved lengthwise (cook 10 min, cool in ice water)
• Kimchi, drained — about ¼ cup per serving
• Yellow mustard (gyeoja / Dijon works): ½ tsp per serving, added tableside
• Rice vinegar: drizzle tableside

The Broth: Beef Bone + Dongchimi

The broth for mul naengmyeon is one of the most refined in Korean cooking — pale, clear, delicately seasoned, and served at just above freezing. Building it properly takes time, but yields results far beyond any instant kit.

Making the beef bone broth

Food safety — cool broth quickly: Naengmyeon broth must be served very cold. After cooking, cool it by placing the pot in an ice bath and refrigerate immediately. Do not leave hot broth at room temperature for more than 2 hours. Serve over ice or chill overnight before serving. Broth keeps refrigerated for up to 3 days.

1. Rinse the beef shank under cold water. Place in a pot, cover with cold water, bring to a boil for 5 minutes (blanch), then drain and rinse the meat and pot — this removes impurities.
2. Return beef to the clean pot. Add 6 cups (1.4 L) cold water, green onion, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 1 to 1.5 hours until beef is tender.
3. Remove beef, slice thinly against the grain (reserve for toppings), and strain the broth through a fine mesh. Discard solids.
4. Let broth cool to room temperature, then refrigerate for at least 2 hours (overnight is better). Skim the layer of solidified fat from the top.

Combining broth with dongchimi

1. Combine chilled beef broth with dongchimi liquid in a ratio of roughly 2:1. Start with ¾ cup (180 ml) beef broth + ¼ cup (60 ml) dongchimi per serving.
2. Season with soy sauce and rice vinegar. The broth should taste mildly savory, with a clean tang. Adjust salt as needed.
3. Return to the refrigerator until ready to serve. The ideal serving temperature is 35–40°F (2–4°C). Place a few ice cubes in the bowl just before serving — this is traditional.

Noodles: Buckwheat + Starch or Store-Bought

The hallmark of naengmyeon noodles is their extreme chewiness — a quality that comes from the combination of buckwheat flour and potato or sweet potato starch. The starch creates a dense, elastic structure that you will not find in standard soba or ramen noodles.

Noodle options (ranked)

The “scissors” tradition
In Korean naengmyeon restaurants, servers commonly use kitchen scissors to cut the long noodles into shorter sections at the table. This isn’t a food safety step — it is simply for easier eating. If you prefer, cut your cooked noodles 2–3 times with scissors before adding them to the bowl.

1. Store-bought naengmyeon noodles with broth kit (Choung Soo, Wang, or similar) — most accessible, consistent chewiness, broth included
2. Dried naengmyeon noodles (without broth, Korean grocery stores) — requires from-scratch broth but gives excellent noodle texture
3. Japanese soba noodles (100% buckwheat) — less chewy but works well; reduce cook time by 1 minute and cool in ice water immediately
4. Sweet potato starch noodles + soba blend (homemade) — for advanced home cooks; mix 60% buckwheat flour, 30% sweet potato starch, 10% plain flour

Cooking the noodles

1. Bring a large pot of unsalted water to a rolling boil.
2. Add noodles and cook per package directions (typically 3–5 minutes for dried naengmyeon).
3. Immediately transfer to a bowl of ice water — this is essential, not optional. The ice bath stops cooking and makes the noodles extra firm and springy.
4. Drain, and optionally rub the noodles between your palms under cold running water to remove starch and improve texture.

Don’t skip the ice bath: If you skip chilling, naengmyeon noodles turn soft and starchy within minutes. The ice bath is what gives them their signature dense, bouncy chew. Use a large bowl with plenty of ice, not just cold tap water.

Assembly

Mul Naengmyeon (cold broth version)

1. Divide noodles into chilled bowls. Arrange them in a neat mound.
2. Pour ¾–1 cup (180–240 ml) ice-cold broth around the noodles. Add a few ice cubes.
3. Top with: sliced beef, pear, cucumber, halved egg, and kimchi (arrange around the edge, not piled on top).
4. Serve immediately with a small dish of yellow mustard (gyeoja) and a bottle of rice vinegar on the side. Diners add both tableside to taste.

Bibim Naengmyeon (spicy mixed version)

1. Divide ice-bath-chilled noodles into bowls. Do not add broth.
2. Add 2–3 tbsp bibim sauce (see below) on top of the noodles.
3. Top with cucumber, pear, pickled radish, sesame seeds, and egg half.
4. Drizzle ½ tsp sesame oil and a splash of rice vinegar over everything.
5. Mix thoroughly at the table before eating — the noodles should be entirely coated in the red sauce.

Bibim Sauce (for the Spicy Version)

The bibim naengmyeon sauce is a bold, sweet-spicy-tangy paste that clings to the noodles and stains them a brilliant red. Mix it a few hours ahead for deeper flavor.

Bibim sauce (serves 2–3)

• 3 tbsp gochujang (Korean red chili paste)
• 1 tbsp gochugaru (Korean red chili flakes) — adjust to heat preference
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar (or honey)
• 1 tbsp toasted sesame oil
• 1 tsp garlic, finely grated
• 1 tsp ginger, finely grated
• 2 tsp toasted sesame seeds
• 1–2 tbsp water to loosen consistency

1. Combine all ingredients in a bowl. Stir until smooth.
2. Taste: it should be spicy, sweet, tangy, and deeply savory. Adjust vinegar for more tang, sugar for sweetness, or gochujang for heat.
3. Cover and refrigerate for at least 30 minutes before using. Keeps for up to 1 week refrigerated.

Make a double batch of bibim sauce
Bibim sauce works beautifully on grilled meats, as a dipping sauce for dumplings, and as a marinade for chicken. Double the recipe and keep a jar in the fridge — it will disappear quickly.

FAQ

Q: Where can I find naengmyeon noodles outside Korea?

A: Korean grocery stores (H Mart, Lotte, Zion Market in the US) carry dried naengmyeon noodles and broth kits. Online retailers like Amazon also carry Wang and Choung Soo brands. Outside major cities, 100% buckwheat soba is a reasonable substitute — the noodle texture is less dense but the buckwheat flavour is similar.

Q: What can I substitute for Korean pear?

A: Korean pear (배, bae) contributes sweetness and a meaty, crisp texture. A ripe Bosc pear or Anjou pear works well. A firm Fuji apple is another option. Avoid very soft, juicy pears — you want firm slices that hold up in the cold broth without turning mushy.

Q: Can I make naengmyeon broth from beef stock cubes?

A: Yes, as a quick shortcut. Use low-sodium beef stock (store-bought) and dilute it slightly — naengmyeon broth is lighter and less intense than Western beef consommé. Combine 1 cup (240 ml) beef stock + ½ cup (120 ml) water + ¼ cup (60 ml) dongchimi or daikon juice + 1 tsp rice vinegar + salt to taste. Chill completely and adjust seasoning cold, since temperature affects perceived saltiness.

Q: How spicy should bibim naengmyeon be?

A: Authentic bibim naengmyeon is noticeably spicy — gochujang forward with a lingering heat. For a milder version, reduce gochugaru flakes and increase the sugar slightly. For extra heat, add 1–2 tsp gochugaru on top of the mixed noodles at serving. The sweet-heat-vinegar balance should feel refreshing, not punishing — if it feels harsh, add more sugar and vinegar.

Recommended Items

→ See also: Morioka Reimen — Japan’s Chewy Cold Noodles with Kimchi | The Complete Guide to Homemade Ramen — 11 Styles Compared

※ This article contains Amazon Associate affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.

Sources & References

• Mul-naengmyeon (Korean cold noodles in chilled broth) — Maangchi
• Naengmyeon (Cold Noodles) — Korean Bapsang
• Mul Naengmyeon (Korean Cold Noodle Soup) — My Korean Kitchen
• 
  “Naengmyeon” (Wikipedia)
  by Wikipedia contributors, licensed under
  
  Creative Commons Attribution-ShareAlike 4.0 (CC BY-SA 4.0)
  
• Bibim-naengmyeon (Cold, Spicy, Chewy Noodles) — Maangchi
• Mul Naengmyeon (Korean Cold Noodle Soup) including Instant Pot recipe — Kimchimari

本レシピはHowToCook.jp編集部が一般的な調理法を元に独自にまとめたものです。特定の料理人・飲食店の公式レシピではありません。
This recipe is independently developed by the HowToCook.jp editorial team based on general cooking methods. It is not an official recipe from any specific restaurant or chef.

情報の最終確認日: 2026年02月 / Last verified: February 2026

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