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Instant Mul Naengmyun (Korean Cold Noodle Soup)

Instant mul naengmyun recipe. Enjoy Korean cold noodles in a quick and easy way. Ready in 5 mins!
Mul Naengmyun (Korean Cold Noodle Soup) |

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! πŸ™‚

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)!

5 mins Mul Naengmyun Recipe (Korean cold noodle soup) |

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.Β 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.

Instant mul naengmyun packet consists of buckwheat noodles, instant broth, and radish pickles. |

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

How to Make Instant Mul Naengmyun (Korea Cold Noodle Soup) |

  1. 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.
  2. Boil the noodles in rolling boiling water for 2 to 3 mins. (Follow the instructions from the packet.)Β Drain the water and rinse the noodles in cold running water a few times.
  3. 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.

Instant Mul Naeng Myun (Korean Cold Noodle Soup) |

This post was originally written in January 2007 and it was updated in July 2017.

Mul Naengmyun (Korean Cold Noodle Soup) |

Instant Mul Naengmyun (Korean Cold Noodle Soup)

How to Make Mul Naengmyun (Korean Cold Noodle Soup)
5 from 2 votes
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Course: Main
Cuisine: Korean
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 2
Calories: 632kcal
Author: Sue | My Korean Kitchen


  • 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


  • 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)

Calories: 632kcal | Carbohydrates: 131g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1031mg | Potassium: 68mg | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 0.3mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.


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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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24 thoughts on “Instant Mul Naengmyun (Korean Cold Noodle Soup)”

  1. I LOVE cold noodles! My mom granny and emo would constantly have beef broth throughout the year. Fall and winter tripe and Korean moo soup. Summers we had cold noodles with all sorts sides. Unfortunately they have passed so I use the frozen ones. I make beef broth during the winter. I LOVE your recipes.

  2. I love to make cold noodle at home as well. my favorite summer time food for sure.
    so what i add is i buy thinly sliced rip eye or any lean beef and cook it real quick in boiled water. just add that at the beef right before eat.
    the key is when i get sliced beef i wrap them 2-3 beef in plastic wrap and portion it out to freeze it. so whenever i want to eat cold noodle, i just bring one portion out and thaw it. it really don’t take long to thaw it.
    if you want to add beef this is good way to do it:)
    hope this help!!

  3. Sue,
    This is one of my favorite dishes. I also will add leftover bulgogi and shredded, steamed and refrigerated green onion. Love it, love it, love it. Keep up the great work.

    • I haven’t tried bulgogi on naengmyun before but it sounds good! I will try that next time. Also, thanks for your encouragement! πŸ™‚

  4. I purchased a bag of CJ’s cold noodles the other day and I’m probably going make it real soon especially now that the hot weather is kicking in!

  5. I actually eat these noodles year round and especially love them during the winter when I make it from scratch. But if it’s a little to cold you make the other style of cold noodles and take out the broth.

  6. I bought a cart-full of Naengmyun from the Korean supermarket during the last week of summer, thinking it was weather-appropriate but boy did Mother Nature beat me to it with cold temperatures. I’ve never eaten them since because they were simply too cold!

    Is there a way to reuse them, say for example, boiling the packaged broth and having them hot? I’ve stir-fried the noodles with meat to turn it into a mock-Japchae of some sorts but I’m running out of ideas! Thanks!

    P.S. Love your blog and hope to see more great posts!

  7. Could you find a recipe for how to make nengmyun (the soup) from scratch?

    Thanks. I love your website. It is the most accurate in terms of korean cooking. The korean cookbooks just aren’t that great. Thanks for your website.


  8. WOW! Yum.. I love these cold noodles and just found a place in Taipei (Banqiao) that serves them. Where did you buy the instant packs? (Sorry I’m new to your blog!) Korea or in the states? I will totally look for them now that I know they exist. πŸ™‚ PS Thanks for visiting my blog!

  9. Haha, I can’t believe this but I purchased the SAME pack of naenmyun as you did…I didn’t realize it until I recognized the mustard packet. The taste was pretty darn good, just like you described. I am responding to my own comment from above there. πŸ™‚

  10. We served this as a summer special in our restaurant every summer for thirteen years. When we first started serving naengmyon, only our Korean and Japanese customers ordered it, but over time it became very popular with everyone. We served it with a very small dish of pure mustard oil and advertised it as fire and ice. (mustard oil is much hotter than wasabe or horseradish)

  11. Hi Equinox,

    I must study geography more I think. πŸ™‚ I thought Singapore gets colder like Taiwan even in winter. But it is a lot further South. My bad.
    Don’t you have a Korean grocery store in Singapore? They should have these instant noodles there. Well, if they don’t, I will make a full recipe some other time, then you can try them.

    Hi Tigerfish,

    Thank you, though do you mean a picture of my meal or the picture of the packet? I hope you meant mine. πŸ™‚

  12. Kat, Cold noodles and hot noodles both have merits. I like them both. Though I won’t encourage anyone to have cold noodles in winter anymore on my blog.

    John, Yes, it is a north Korean food and the noodles you described are Pyongyang style. Unless the restaurant specialized in naemyun only, I don’t think they serve it in winter. It is quite seasonal as you know.

    Gdog, Do not eat them in winter, I proved that myself two times already. πŸ™‚

    Equinox, Have them in summer, you will really appreciate them.
    I can’t really get closer to the gas burner to cook in summer, it is just too hot and people lose their appetite. Then these cold noodles come in handy. They help you cool down, and their slightly sour taste encourages your appetite.

    simcooks, Yeah do wait. πŸ™‚

  13. When I first came across Mul Naengmyeon I was telling myself how can that be eaten. Cold food doesn’t give me an impression of delicious. It doesn’t help that I have grown up eating food while it is hot. Maybe I should just try it next time to know how it tastes like.

  14. I love naengmyun in the summer, but I’m not sure about the winter! I will look for that packet or a similar kind the next time I’m in Homever. πŸ˜‰

  15. I really like those noodles in summer.I’m usually too full after bbq when it’s ordered though.

    Is Naegmyun a North Korean dish?I had “Pyoungyang Naengmyun” at NewCore and it seemed the same as most everywhere-beef,egg,pear,vinegar,mustard etc.

    Is it normally still served in restaurants in winter?


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