World Flavors Cookbook

Mul Naengmyeon (Cold Buckwheat Noodles)

Refreshing cold buckwheat noodles served in a chilled beef and radish water kimchi broth, perfect for hot summer days.

Cuisine: South Korea

Ingredients

• 2 portions buckwheat noodles
• 4 cups chilled beef broth and dongchimi (radish water kimchi) juice
• Sliced beef, cucumber, and pickled radish for topping
• 1 hard-boiled egg
• Mustard and vinegar for serving

Instructions

1. Chill the broth in the freezer until slightly slushy.
2. Boil noodles for 2-3 minutes, then rinse thoroughly in ice-cold water.
3. Place noodles in a bowl, add toppings, and pour the ice-cold broth.
4. Add mustard and vinegar to taste.