Mul Naengmyeon

🔥 Prep

• Measure out 200 g of buckwheat noodles and set aside.
• Prepare 2 cup of ice‑cold broth (keep chilled until serving).
• Peel and cut the 50 g radish into thin matchstick strips.
• Wash half a cucumber (0.5 pcs) and slice into thin julienne strips.
• Slice the 50 g beef into thin strips for quick blanching.
• Place the half egg (0.5 pcs) in a small saucepan for later boiling.

🔥 Cook

• 1. Bring a large pot of water to a rolling boil over high heat.
• 2. Add the 200 g buckwheat noodles and cook for 4–5 minutes, stirring occasionally, until al dente.
• 3. Drain the noodles in a colander and immediately rinse under ice‑cold water for 30 seconds to chill and stop cooking; drain well.
• 4. While the noodles chill, bring a small pot of water to a gentle simmer over medium heat, add the 50 g beef strips and blanch for 45 seconds, then transfer to ice water for 15 seconds; pat dry.
• 5. To prepare the egg, place the 0.5 pcs egg in a saucepan, cover with cold water, bring to a boil over high heat, then turn off the heat and let sit for 6 minutes; cool, peel, and slice lengthwise.
• 6. Divide the chilled noodles among serving bowls, pour the 2 cup ice‑cold broth over each, and top with radish, cucumber, beef strips, and egg halves.

🔥 Serve

• Serve immediately while the noodles and broth are still cold.
• Offer optional condiments such as Korean mustard, vinegar, or a dash of sesame oil for guests to adjust flavor.
• Accompany with classic Korean sides like kimchi, pickled vegetables, or a small plate of steamed rice if desired.