Korean Cold Noodles (Mul Naengmyeon)

Can’t get enough of BTS? Try one of Jin’s favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It’s savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Instructions

1. 1

   Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.

2. 2

   Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.

3. 3

   Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.

4. 4

   Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.

5. 5

   Stir the water radish kimchi brine into the cold broth.

6. 6

   Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.

7. 7

   Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4–5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.

8. 8

   Enjoy!

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