Mul Naengmyun is a popular Korean noodle dish that is particularly enjoyed during the hot summer months. Mul means water (but really it’s broth) and Naengmyun means cold noodles, so together they make cold noodle soup.
The broth is often served partly frozen, so it almost guarantees that you will be chilled afterwards. Just what you need in hot summer weather! 🙂
And, mul naengmyun’s taste heavily depends on the broth, so it’s very important to make delicious broth! But the catch is this delicious broth takes a long time to make. Because, often the best broth is made with beef broth and at least a few days old radish water kimchi.
You get the picture? Oh yeah! It’s not as straight forward to make as bibim naengmyun (Spicy cold noodles)!
So, today’s recipe is a cheat version using an instant packet.
Because, we all have this moment of urgency that you cannot wait for that broth to boil for 1 hour or Kimchi to ripen for a few days. Lol. And, these occasions are when I buy ready to eat packets.
I know it’s not the same as the homemade one but it does the trick! Who’ll say no to 5 mins ready meal!? Enjoy!
P.S. If you love noodles, check out my recipe collection of best Korean summer noodles.
Ingredients for Instant Mul Naengmyun, Serves 2
- instant mul naengmyun packet
- (optional) 50 g / 1.8 ounces English cucumber, julienned
- (optional) 1 hard boiled egg, halved
- (optional) roasted sesame seeds, to taste
*Mainly, the instant mul naengmyun packet consists of broth and buckwheat noodles. Some brands also include radish pickles, and/or mustard sauce, and seasoned pollock. It really depends on the brand you buy.
Typically, you can find these instant packets from a shelf (in the dried noodle section) but more premium brands are available in the fridge or freezer. Mine was from the freezer section – AUD $17. It serves 3 people.
How to Make Instant Mul Naengmyun
- To make cold and icy broth, slightly freeze the broth packets. (It takes about 3 to 4 hours.) If the packet was kept in the freezer, defrost it in the fridge for a few hours.
- Boil the noodles in rolling boiling water for 2 to 3 mins. (Follow the instructions from the packet.) Drain the water and rinse the noodles in cold running water a few times.
- Place the noodles in a bowl (you can even use a chilled bowl for extra coldness) then add the broth. Optionally, garnish with a boiled egg, cucumber, pickled radish and sesame seeds.
This post was originally written in January 2007 and it was updated in July 2017.
Instant Mul Naengmyun (Korean Cold Noodle Soup)
Ingredients
- 2 instant mul naengmyun packet
- 1 hard boiled egg , halved (optional)
- 50 g English cucumber (1.8 ounces), julienned (optional)
- toasted sesame seeds , to taste
Instructions
- To make cold and icy broth, slightly freeze the broth packets. (It takes about 3 to 4 hours.) If the packet was kept in the freezer, defrost it in the fridge for a few hours.
- Boil the noodles in rolling boiling water for 2 to 3 mins. (Follow the instructions from the packet.) Drain the water and rinse the noodles in cold running water a few times.
- Place the noodles in a bowl (you can even use a chilled bowl for extra coldness) then add the broth. Optionally, garnish with a boiled egg, cucumber, pickled radish and sesame seeds.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
