Mul Naengmyun (Korean Cold Noodle Soup) |
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5 from 2 votes

Instant Mul Naengmyun (Korean Cold Noodle Soup)

How to Make Mul Naengmyun (Korean Cold Noodle Soup)
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Course: Main
Cuisine: Korean
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.


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