Mul naeng myun

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

This popular Korean dish owes a lot to chilled Japanese buckwheat noodle dishes, such as Zaru soba and, indeed, soba noodles can be substituted here. One of the real joys about eating this dish in Korea is the meticulous and eye-catching arrangement of the ingredients on top of the noodles, practically an art form in its own right.


  • 300 g (10 oz) naeng myun or soba
  • 2 litres (


Cook noodles in a pot of simmering water for about 3 to 4 minutes until tender, rinse thoroughly in cold water, drain and chill.

When cold, divide noodles among 4 large, shallow bowls. Pour 1 to 2 cups of cold broth over each serving and carefully arrange strips of chilli, daikon pickles and cucumber pickles in neat little bundles on top of the noodles.

Fan out about 6 slices of