Cold noodles in chilled broth

Mul-naengmyeon 물냉면

Naengmyeon means “cold noodles” in English, and refers to a Korean dish made of long, thin noodles and served cold. It’s very popular in Korea all year ’round but especially in summertime, because it’s so cold and refreshing. The noodles often have some buckwheat in them, but can also be made with the flour or starch of potatoes, sweet potatoes, arrowroot, kudzu, seaweed or green tea.

There are 2 main varieties: mul-naengmyeon, which is served in an icy cold broth made from beef, chicken or dongchimi, and bibim-naengmyeon, which is served in a spicy sauce instead of a broth. This recipe is for mul-naengmyeon, and here’s the recipe for bibim-naengmyeon, the other dish in the video. Due to the background music in the video, the sound has been removed, but I will remake the video soon, I promise!

Naengmyeon is my favorite food. I love the texture of the chewy noodles. After eating icy cold noodles on a hot summer day, you will feel your body temperature cool right down.

Ingredients (for 2 servings)


A package of Korean buckwheat noodles usually comes with soup powder packet. If you want to make a quick broth, you can simply mix the soup powder with cold water. If you want to make homemade stock, this is how I do it.

Make stock for mul-naengmyeon:

  1. Boil 8 cups of water with 3-4 shiitake mushrooms, a 4 inch piece of dried kelp, and 8-10 dried anchovies with the heads and the intestines removed for 20 minutes over hight heat.
  2. Lower the heat to low and cook another 20 minutes. Cool it down and keep it in the refrigerator.

Prepare toppings:

  1. Mustard paste (optional):
    Mix 1 tbs of mustard powder and ½ tbs water. Put it in a warm place to ferment it for 5 minutes. Set aside.
  2. Cucumber:
    Slice ½ cup’s worth of cucumber into thin strips. Add a ½ pinch of salt, ½ ts of sugar, and ½ ts of vinegar. Mix it up and and set it aside.
  3. Pear:
    Slice ½ cup’s worth into thin strips. You can use either Korean pear or bosc pear. Soak it in water and add ½ ts sugar so it doesn’t change color. Set it aside.
  4. Egg:
    Hardboil an egg, cut it in half, and set it aside.

Make the noodles:

  1. Put a half package of buckwheat noodles into a big pot of boiling water. Stir them with a wooden spoon so that the noodles don’t stick to each other. Keep boiling for about 3-5 minutes until cooked.
  2. When the noodles are cooked, move the pot to the sink and pour cold water over them. Drain some of the water out and pour more cold water over them again. This will help the noodles get chewier.
  3. Rinse and drain the noodles a couple of times until not slippery. Put the noodles into a basket or colander.naengmyeon noodles

Put it all together:

  1. For each serving you need to make, mix 2 cups of stock in a bowl with 2 ts vinegar, 1 ts salt, and 2 ts sugar. Add more vinegar to taste. Add 5-7 ice cubes to make it even colder.
  2. Place noodles in a bowl and add the cold broth, cucumber, pear, mustard paste, and egg on top. Serve cold. If you have kimchi juice or young summer radish kimchi, add some to the noodle soup. It will taste even better!



  1. theandaayman California My profile page joined 1/14
    Posted January 9th, 2014 at 10:20 pm | # |

    Can I use American chicken broth / beef broth?

  2. mop Australia My profile page joined 12/13
    Posted December 15th, 2013 at 4:04 pm | # |

    It’s ben a while since i ate this! It’s summer again now so i must try make some myself :D
    The place i got them used starch noodles, can i use it as a substitute for the buckwheat noodles?

  3. Cutemom Indonesia My profile page joined 3/13
    Posted December 13th, 2013 at 1:09 pm | # |

    Hi, Maangchi !

    Can I use baek kimchi juice in place of the spring radish kimchi juice?



  4. ordinaryeric United States My profile page joined 8/13
    Posted August 9th, 2013 at 12:00 am | # |

    Hey Maangchi! If I wanted to use the mushroom for the mool naengmyeon, how big should it be? And I’m making 4 cups of stock. So is it okay if I use half the amount of ingredients necessary?

  5. WiseGirl NJ My profile page joined 3/13
    Posted March 10th, 2013 at 2:54 pm | # |

    Hey Maangchi,

    What I put instead of anchovies? With my noodles they did not come with the stock, so what can I use? I have everything else but that. Please respond fast, thank you!

    • Nablial Wisconsin My profile page joined 4/13
      Posted June 26th, 2013 at 9:37 am | # |

      Hello, I think I can answer your question. The stock seems like a basic dashi stock which is just 1 tsp of hon-dashi per 2 cups of water :)

  6. Sylvia My profile page I'm a fan! joined 9/08
    Posted January 5th, 2013 at 1:10 pm | # |

    We are a host family to two Chinese students and one of them told me her “nanny” makes her nang meon using sprite, of course this girl doesn’t know one thing about cooking. Anyway, have you ever heard of this?

    • Misooo Eating My profile page joined 10/14
      Posted October 19th, 2014 at 12:29 am | # |

      Hi I know this question is over a year old but just wanted to answer it for future reference :) the spicy version (bibim naengmyeon) has a sauce that can be made with sprite. My mother does it sometimes instead of adding corn syrup or sugar. It changes the end result taste a little bit it can be done.

  7. sakurazen Malaysia My profile page joined 10/12
    Posted October 30th, 2012 at 12:04 pm | # |

    Hi maangchi, I would like to make the bibim naengmyeon but i don’t have a blender. :( Is it compulsory to blend the ingredients to make the sauce?

  8. janicedale Australia My profile page joined 2/12
    Posted July 13th, 2012 at 2:16 am | # |

    This is a great recipes for noodles. I really appreciate that you shared here and put so many terrific recipes here. Cold noodle is one of my favorite Korean dishes because this is very delicious basically I love noodles.

    • Maangchi New York City My profile page joined 8/08
      Posted July 13th, 2012 at 12:52 pm | # |

      yes, when I eat naengmyeon, I temporally stop my diet plan of “eating less.” It’s my favorite, too. : )

  9. gizzybear2007 Fleming Island, FL My profile page joined 1/12
    Posted January 12th, 2012 at 9:27 pm | # |

    If you wanted to eat this hot instead of cold could you or are the noodles not appropriate for warm broth?

    • Mickee My profile page joined 5/11
      Posted May 27th, 2012 at 12:38 pm | # |

      Yes you can. It’s called ‘Soba’ in Japanese. You can google recepies =)

  10. Mere Marshall New Zealand My profile page I'm a fan! joined 5/11
    Posted July 7th, 2011 at 1:09 am | # |

    Hi ellyn. Is your husband allergic or does he seriously dislike anchovies? I know they are a strong flavour. There are other salted fish that provide good flavour not quite the same but close. Perhaps try some of the Danish salt fish sold as dried stock fish. Delis often sell it here in NZ so I’m hopeful that it should be available where you live. If he doesn’t like the saltiness mmmmmmmmm not sure what you do? Pity Korean food is so delicious isn’t it?! Kia ora

  11. ellyn CA My profile page joined 6/11
    Posted June 28th, 2011 at 3:19 pm | # |

    what can i use in place of the anchovies? my husband is allergic (makes cooking korean foods very difficult).

    • tweewin USA My profile page joined 8/11
      Posted August 7th, 2011 at 12:14 am | # |

      Maybe you should use the stock base that comes with the buckwheat noodles? I’m sure (but you should check the package anyways) that it doesn’t have real anchovies in it. Good luck! =)

  12. smihilist Chicago My profile page joined 6/11
    Posted June 7th, 2011 at 11:47 pm | # |

    Hello Maangchi, you have no idea how happy I was when I first found your site. I love Korean food, and by now I have made paejeon, four kinds of kimchi, dried pollack soup, and an adjusted dangjung chigae. I have also introduced several of my friends to your videos. You rock.

    So my question goes like this–I love the mul naengmyun, but the spring radishes are only around during spring. When I don’t have the juice from yeolmu mulkimchi, how do I continue my indulgence in this lovely recipe. It is only beginning to heat up! I saw that you recommended broccoli kimchi to someone who can’t get the spring radishes. I have some awesome Korean markets here, but I can’t change the season. And my yeolmu mulkimchi was by far the best one so far.

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2011 at 8:10 am | # |

      You can make mulkimchi with white radish, too.

      For those who don’t have yeolmu mulkimchi but want to have naengmyeon (cold noodle soup):

      1. Make chicken or beef broth and add kimchi juice, salt, a little bit of sugar : delicious naengmyeon broth!
      2. When you buy a package of naengmyeon, it usually comes with a small soup powder packet. Make broth with the powder. Mix the powder with about 1/2 cup water and add ice cold water.

  13. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted June 2nd, 2011 at 12:28 am | # |

    Hi Maangchi – I have all the ingredients for this but I can’t get (or make) the young summer radish kimchi because it is impossible to find them here. I really want to try a good bibim naengmyeon – can you recommend a substitute for the kimchi? I have kaktugi here but it doesn’t have much liquid – but I could add it for texture if necessary but would still be lacking liquid.

  14. penguincontact My profile page joined 3/11
    Posted March 10th, 2011 at 6:09 pm | # |

    Hi Maangchi. I’ve been told that the original stock is from what is now an obscure wild Korean bird (like chicken). Is there anyway you can post a simple stock recipe that is either chicken or beef? Is the beef usually sliced on top brisket?

    Also is there anyway you can post the recipes on the radish garnish that is usually put on top of the naengmyun? I believe the current recipe I have is 8oz radish, 1 tbsp sugar, 1 tbsp vinegar(is it supposed to be rice vinegar?), and pinch of red pepper powder. My trouble is actually cutting the radish thinly enough. Do I need a mandolin? Thanks in advance. Sorry if that was too much for a single comment.

  15. Patti Tennessee, USA My profile page joined 9/10
    Posted October 13th, 2010 at 8:05 pm | # |

    Maangchi, can you please tell me where i can buy sha ho fen noodles or a recipe to make them? I’m having trouble finding them!

    • Cutemom Indonesia My profile page joined 3/13
      Posted December 13th, 2013 at 1:03 pm | # |

      Sorry, Maangchi I reply this one for you.
      Patty, sha ho fen is Chinese flat rice noodles. It’s not easy to cook but I have a few family recipe I don’t mind sharing. I’ll post it on Maangchi’s forum if you want

  16. korean_grl808 Hawaii My profile page joined 9/10
    Posted September 11th, 2010 at 5:42 am | # |

    Hi Maangchi,

    Do you know how to make nokcha (green tea) naengmyeon by any chance? I can’t find an online recipe anywhere. I guess everyone prefers mul & bibim naengmyeon. Naengmyeon with the shave ice is DIVINE. You should try it if you haven’t yet. Texture reminds me of the local treat of shave ice dessert here in Hawaii!

    By the way, your videos are fantastic! Discovered them on youtube. I’m excited to try all the recipes. Thanks!

    • korean_grl808 Hawaii My profile page joined 9/10
      Posted September 11th, 2010 at 4:21 pm | # |

      Nokcha mul naengmyeon (green tea soup). During my online search, my results kept on returning noodles made of green tea & that’s not what I want =(. I’m trying to find the chilled green tea soup recipe for naengmyeon. Hope this clarifies things. Thanks!

  17. Bourgijie Belgium My profile page joined 8/10
    Posted August 12th, 2010 at 5:54 am | # |

    Hi Maangchi,

    This is Jill from Belgium.

    Great recipes. Really appreciate your efforts putting so many terrific recipes here. Cold noodle is one of my favorite Korean dishes, but unfortunately i can’t find every ingredient in Belgium.

    Can I use any other ingredient to subsitute corn syrup, for instance?
    Thanks in advance,

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2010 at 12:32 pm | # |

      Jill, naengmyeon (cold noodles) is my favorite, too! Instead of corn syrup, you could use sugar or honey.

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted April 24th, 2011 at 7:52 am | # |

      Hi Bourgijie, I’m eating my first bowl of naengmyun this year with ingredients bought yesterday from Shilla market in Overijse. They do sell Korean corn syrup there, sugar is a good substitute, or other sweet syrups sold in the mixed (alcoholic) drinks aisle at the general supermarkets Makro and Colruyt, for example. Hope this helps and you enjoy naengmyun! Katharine in Brussels

  18. dreamingofyoo My profile page joined 6/10
    Posted June 22nd, 2010 at 9:09 pm | # |

    I just made some bibimnaengmyeon… i love it expect for the radish… is there another substitute for it?

    • Maangchi New York City My profile page joined 8/08
      Posted June 23rd, 2010 at 9:37 pm | # |

      Use more cucumber and pear strips.

    • StageDreamer2590 My profile page joined 3/11
      Posted March 2nd, 2011 at 1:49 am | # |

      I’m a huge fan of pickled radish. Salt the radish, then let it soak in a mixture of sugar, vinegar, and salt. Sometimes I throw in a few pepper flakes.

  19. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted June 5th, 2010 at 12:20 pm | # |

    Hi Maangchi! Hello other readers! Have you ever tried mul naengmyun with *broccoli*? Broccoli and mustard are in the same vegetable family so I tried it one day, and it’s delicious. It’s my signature Korean dish :) I’m lazy so I blanch the broccoli in the same water as the noodles just before straining in the colander. Hope you try it and maybe like it :)

  20. Libelle Germany My profile page joined 10/09
    Posted June 5th, 2010 at 6:46 am | # |

    Thanks again for such a delicious recipe, Maangchi unnie. It’s finally summer and it’s HOT in the city, so Mul Naengmyun is on the menu for lunch today! ^^ I just wanted to share a little thing I do that fellow readers might be interested in as well: I make ice cubes out of your yummy stock recipe and use these in my Mul Naengmyun in place of regular ice cubes. Happy Summer, Maangchi unnie and everyone! ^^

  21. ridiculousgirl California city My profile page joined 5/10
    Posted May 31st, 2010 at 2:19 pm | # |

    I am not Korean but I really like Korean food. I really like your video, you are so good lady. I hope you have more more video. We always love you!!!

  22. Eva4 My profile page joined 2/10
    Posted February 13th, 2010 at 8:16 pm | # |

    I have some Korean mustard paste instead of mustard powder. Is it possible to substitute one for the other and if so, how much mustard paste would I approximately use for the 2tbsp of mustard powder?

  23. Summa
    Posted December 23rd, 2009 at 3:05 am | # |

    Hi Maangchi~~ :]
    I was wondering if i can mix the 2 cups of kelp/mushroom/anchovy stock with 1 cup of powder stock from the noodle packet, do you think it will taste ok?
    Or should i just use the powder stock? I think it might be yummier
    with both of the stocks but i could be wrong~
    Please help me decide…
    Thank You :]]

    • Maangchi New York City My profile page joined 8/08
      Posted June 2nd, 2010 at 12:57 am | # |

      Yeah, you can mix homemade stock and the powder-based stock. : ) It will be delicious! I feel like naengmyeon now! It’s almost 1:00 am!

  24. 3hungrytummies
    Posted November 11th, 2009 at 9:33 pm | # |

    Hey Maangchi
    I made some naengmyeon the other night, love your opinion :)


  25. Nick Elwood
    Posted November 7th, 2009 at 9:13 pm | # |

    I’m no expert with Korean food but with naengmyon noodles I have learnt that if you lift some up with a fork as they are boiling, as soon as they start to slide down over each other they are about ready. Of course, dried naengmyon and fresh naengmyon need different boiling times.

  26. Amy Kim
    Posted November 4th, 2009 at 3:25 am | # |

    Hi, Maangchi.
    Another awesome video! But I got a question.
    How long do you cook your noodles?
    Mine tends to get overcooked a lot =(

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2009 at 7:29 am | # |

      How long did you boil the noodles? Next time you make your naengmyeon, don’t boil the noodles so long. The noodles should be chewy, but cooked.

    • pia
      Posted November 11th, 2009 at 12:55 am | # |

      my friend advised me to put a table spoon of vinegar while cooking your noodles, so that it would be elastic..then, instead of stirring, try to lift the noodles while in the pan..this is to incorporate air..

  27. Nick Elwood
    Posted October 4th, 2009 at 2:19 am | # |

    Thanks. I live in S Korea and just could not find a friend who knew how to make the sauce for bibim naengmyon. Now I am going to go out and buy a blender. Thanks.

  28. Nana
    Posted August 26th, 2009 at 7:40 pm | # |

    Aaaaawesome! Thank you for the recipe. I’m so into cooking asian food, especially Korean food. I love spicy food very much and noodles…awww i can make this at hope, I can’t wait. Thanks again!

  29. Gina Redondo Beach, California My profile page I'm a fan! joined 8/09
    Posted August 3rd, 2009 at 7:03 pm | # |

    Hi Maangchi! I discovered your recipes on Youtube and I can’t wait to make them. I have a couple of Korean cookbooks written in English but they don’t compare to seeing videos. And your recipes seem better.

    Anyway, here in Southern California, some Korean restaurants use a different white noodle instead of the chewy noodles, which I personally don’t like. Do you know what kind of noodle the white one is? (Thin white wheat noodle.)



  30. sully
    Posted July 29th, 2009 at 9:53 pm | # |

    hi! i just watched your recipy vidio nanegmyeon looks so nicce.
    thank you for posting this vidio.now i will try to make at home.
    i am bangoli(bangladesh)woman.but i just love korean food.
    thank you .

  31. sairo
    Posted July 25th, 2009 at 1:36 am | # |

    thanks for the recipe! i loved naengmyun when i was studying hangugo at kodae in 2006. before i found your website, i could only find beef-flavored naengmyun in restaurants and in instant naengmyun packs (not very good). i’m so glad to discover that i can make it healthier using anchovy & kelp stock. i’ve cooked several dishes from watching your videos. you’re doing wonderful wonderful work! :D

  32. Helen
    Posted July 20th, 2009 at 2:29 pm | # |

    What if I want to just make plain mool naengmyun without yeolmu kimchi juice? How do I do that, or will it taste too plain just using the soup made from kelp, mushrooms, and anchovies? Thanks for your help!

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2009 at 4:14 pm | # |

      When you buy a package of naengmyun (dried noodles for cold noodles), you will see a small package stock powder inside. You can use the powder. Mix it with water and some ice cubes, and add some kimchi juice. The stock powder is kinda too salty for me, so be careful.

      If you want to use homemade stock, after making it, cool it down thoroughly and put some kimchi juice and ice cubes, and a few drops of vinegar.. it will be delicious!

      Good luck with making delicious naengmyun!

  33. Peter Gallo
    Posted July 17th, 2009 at 11:13 pm | # |

    Ice Ice, Baby! My favorite naengmyeong restaurant in downtown Gwangju uses shaved ice. I guess one could use a snow-cone machine for the spicy bibim naengmyeong, if you dare to try the texture of crunchy ice in the cold noodles. Your video is very exciting and professional. I was surprised about the pear… OMG Mashiseoyo!

  34. Anonymous
    Posted June 19th, 2009 at 1:07 am | # |

    I have to make Yeolmu Kimchi inorder to get the juice for the Naengmyeon. I’m from Singapore. There is no young radish vegetables available. Is there anything that can replace this?

  35. Rayna
    Posted June 19th, 2009 at 1:05 am | # |

    I dont wish to waste the balance mustard powder if I can only eat with Naengmyeon. As I dont eat Naengmyeon everyday. Is there any thing that can replace mustard powder? Is it a necessary ingredient in this noodle dish? What can I do with the balance mustard powder.

  36. Chichi
    Posted June 7th, 2009 at 11:45 am | # |

    Can I leave out the mustard part? since I am not a fan of mustard. Thank you,

  37. evelyn
    Posted April 28th, 2009 at 3:38 am | # |

    Hi maangchi,
    cos of not easy to get young radish for making the
    yeolmu kimchi. Can show more ingredientd details to subsitute this For bibimnaengmyeon?
    Thanks in advance!!!!


  38. Jeff
    Posted April 19th, 2009 at 4:02 pm | # |

    I just went to Atlanta today and ordered this. Now that I know the recipe is here, I can make this all I want? What god did I please?

  39. Christina
    Posted April 6th, 2009 at 4:59 pm | # |

    Hi Maangchi – Can I use the instant dashi in place of the anchovies for making the soup stock?


    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2009 at 6:55 pm | # |

      sorry about late reply. Yes, you can use the instant dashi!

      • Sophia
        Posted May 19th, 2009 at 12:11 am | # |

        Hi Maangchi,

        My mouth was watering the whole time watching this video. What is instant dashi? Is it something I can find in the Korean market? I’m trying to find ways around making the soup stock.


      • Maangchi New York City My profile page joined 8/08
        Posted May 19th, 2009 at 8:02 am | # |

        Yes, you can get it at a Korean grocery store. I don’t recommend using it though because it’s not made from natural ingredients.

  40. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2009 at 2:22 am | # |


    Thank you very much for your informative comments and suggestion. Wonderful!

  41. gautam
    Posted February 19th, 2009 at 1:40 am | # |

    Dear M,

    You are just incredible! Great personality, I admire people with excellent technique, plus your neatness & cleanliness. No chance of your cloning yourself in the near future, is there?!! Be well.

    Your #1 Admirer.


    1)What is the origin of corn syrup in Korean cooking? Was amazake-type NATURAL rice syrup or SORGHUM syrup used before that? Given the high glycemic index of High Fructose Corn Syrup & its less-healthful reputation compared to honey, amazake, agave nectar, sugarcane golden syrup like Tate & Lyle brand or Steens of Louisiana, unsulfured molasses, sorghum syrup, B& C grade maple syrup,

    would you please consider experimenting with some of the above, and where possible, reducing part of the white sugar & corn sugar in your recipes? Sometimes, a more complex, even better, taste might result!

    2) Korean/Asian pear is very expensive or not available in many areas. For marinades, could you please experiment with BOSC & other Western pears, +/-apples, to suggest if they work almost as well or not at all, according to your judgment?

    Thank You.

  42. Maangchi New York City My profile page joined 8/08
    Posted February 12th, 2009 at 7:51 pm | # |

    I hope your cold noodles turned out good, sorry about late reply. I am just reading your message now.

    You will be able to make delicious naengmyun if you follow my recipe! Of course I couldn’t compete your mom’s naengmyun! Mom’s food is always the best in the world, right?

  43. Anonymous
    Posted February 12th, 2009 at 3:15 pm | # |

    Hi Maangchi,
    I just wanted to say my mom used to make mul naengmyun for my brother and I as children. Last time she made it was when my husband and I were dating 2 years ago and he absolutly loved it. I was afraid to try to make it for him. Knowing the fact my mother made it for us I was afraid I was going to mess up somehow. Anyways your video on how to make is helpful. Now I will try to make it for him and his 2 brothers and his mom. Thank you Maangchi.

  44. Suzi ^^
    Posted February 3rd, 2009 at 10:19 am | # |

    hii im korean teenager living in london!
    i always tell my mum to buy naengmyun(noodles) but wee can’t find any.. ohwell.
    i went to korea last year to visit family and we also visited jeju island(sashimi is great) and nampodong last summer. In nampodong i ate SO MUCH bibimnaengmyun and then mandoo and then i asked my parents if we can go and eat some more bibimnaengmyun because we never eat it in england. hehe
    thanks for recipe i am going to nag my mum to make some.. :)
    ^^ x

  45. Anna
    Posted November 7th, 2008 at 12:18 pm | # |

    Wow! How is it possible that I haven’t found your website earlier? ^_~ You are doing a great job, thank you!
    Greetings from Poland.

  46. Xinube
    Posted November 6th, 2008 at 1:22 pm | # |

    ok ok, maybe i overreacted but can i change the broth? or make it differently? with other ingredients?

  47. Xinube
    Posted October 27th, 2008 at 1:09 pm | # |

    Hey maangchi remember me? the brazilian teenager from youtube?
    Well, i was seriously thinking about making bibim naeng myun, i already bought the buckwheat noodles(altought it is VERY short compared to yours) but i’m a little concerned… i dont have all the ingredients but looking the commentaries i saw that its possible to change some of them, could you tell me if it is possible to make bibim naeng myun with these “settings”:
    – Short buckwheat noodles (yeah, i know, thats not a big deal)
    – use radish instead of mustard powder
    – more pear/sugar instead of corn syrup
    – can i make it without the icy broth?
    You see, i think its strange because all the korean restaurants i went they put radish and i dont know if they use this broth, but the sauce looks watery, altought its 100% red…
    help! :)

  48. Nancy
    Posted October 24th, 2008 at 1:13 am | # |

    i just made the cold noodles lolz it was sooo goooddd i kinda cheated tho lolz i bought already made radish kimchee lolz

  49. Maangchi New York City My profile page joined 8/08
    Posted October 23rd, 2008 at 5:22 pm | # |

    oh, yeah? Here in New York is getting cold! I feel like having hot noodle soup instead of cold noodles. : )

  50. Nancy
    Posted October 23rd, 2008 at 5:15 pm | # |

    Hey Maangchi!!! lolz its a hot day here in San Francisco CA so i thought y not make some cold noodle : ) ill tell u how it turns out ; )

  51. Maangchi New York City My profile page joined 8/08
    Posted September 30th, 2008 at 7:51 am | # |

    If you don’t have yeolmu kimchi. I suggest making pickled radish. Slice it thinly by following the same direction for cucumber in this recipe. Don’t discard the liquid coming out from radish and cucumber and use it.

  52. jenny
    Posted September 29th, 2008 at 11:12 pm | # |

    Hi Maangchi,can skip yeolmu kimchi for this recipe ? i hv all ingredients now except yeolmu kimchi.thx

  53. Maangchi New York City My profile page joined 8/08
    Posted September 16th, 2008 at 11:24 pm | # |

    If you are not accustomed to hot spicy food, it will be spicy. I recommend putting just a little bit of the sauce in your bibimnaengmyun and see if you can handle the spiciness or not. Careful! : )

  54. Ling
    Posted September 16th, 2008 at 11:18 pm | # |

    hi maangchi,

    I have one question about the bibimnaengmyeon, how spicy is the sauce? Because I want to try it but I just don’t know how spicy the sauce is……

  55. Maangchi New York City My profile page joined 8/08
    Posted August 23rd, 2008 at 6:54 am | # |

    yes, kongguksu (콩국수): cold noodle soup made with soybeans!

    I was going to post the recipe before summer finishes this year, but I can’t promise to post it soon. Let’s see. I have so many korean dishes requested by other people. : )

    potbingsu ingredients depend on your taste.
    I use redbeans, ice (ice shaver needed), sugar, milk, small sweet rice cake cubes, fruits (strawberry, pineapple…) and cherry on top.

  56. kEiGh
    Posted August 22nd, 2008 at 9:46 pm | # |

    hi Maangchi,

    Can I ask you a favor? Can you make the dish called Kong guk su (if I’m not mistaken), because the last time that i went to Korea I totally fell deeply in love with that dish, and I really hope you can help me with this..

    And another one, do you know what kind(names) of ingredients are usually used in making pat bing soo??

  57. Maria
    Posted June 20th, 2008 at 11:10 pm | # |

    Nice to meet you Maangchi, and your fantastic blog too! I´m writing from Venezuela (South America). Unfortunately there is only one Korean restaurant here. We LOVE korean food, specially Naengmyeon (Mr. Kim, from the restaurant, told me he adds peanut sauce ¿?). With your wonderful recipes, tomorrow I´ll surprise my son, who will be visiting from another town. Hope I find all the ingredients… Thank you very much for being there! =)

  58. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 4:09 am | # |

    Welcome to my blog. If you have any questions about the recipe, ask me please.

  59. Anonymous
    Posted June 18th, 2008 at 10:13 pm | # |

    Hi Maangchi..
    I came across your website today..I think I watched more than half..I was in Busan..Last year and I had this soup and it was sooo good..but I forgot the name..thank you for posting this video now I can make at home..I’m half Japanese..but I just love Korean food..

  60. Maangchi New York City My profile page joined 8/08
    Posted June 15th, 2008 at 6:38 am | # |

    UK guy,
    Thank you very much for your compliment!

  61. UKguy
    Posted June 15th, 2008 at 6:36 am | # |

    우연하게 방문하였습니다.
    정말 맛있게 보이는 냉면만드는법 잘 보고 갑니다.(프로의 손길이 마구마구 느껴집니다 ^^)

    앞으로 종종 들려서 요리좀 배우고 가겠습니다.

    즐거운 하루 되세요~

  62. Maangchi New York City My profile page joined 8/08
    Posted June 14th, 2008 at 7:27 pm | # |

    Hello, koona 7 and anonymous,

    I go to the korean grocery store in downtown called PAT near christie subway.

    Yes, I know the Hmart. I will check the link

    thank you!

  63. Anonymous
    Posted June 13th, 2008 at 12:43 am | # |

    Hello Maangchi,

    There is a Korean market that is opening up call Hmart. Will you be going to it? The websit is http://www.Hmart.com We have one here that just open a couple of days ago. I can’t wait to check it out in a couple of days!

  64. Koona7
    Posted June 12th, 2008 at 9:57 pm | # |

    Welcome back! I cannot believe you had the enrgy to shoot the video right after you came back from your trip! No jet lag? I love naengmyeon but I’ve never tried making it. I’ll try your recipe. Looks so good! By the way, where do you get your Korean groceries? I live in toronto and looking for a good Korean supermarket. Thanks:)

  65. Vickie
    Posted June 12th, 2008 at 12:53 pm | # |

    Looks so yummy!

  66. Maangchi New York City My profile page joined 8/08
    Posted June 8th, 2008 at 6:59 pm | # |

    I have never had quince in my life so far, so I can’t give you any recipe. Thank you for asking me anyway.

  67. CUB
    Posted June 8th, 2008 at 5:53 pm | # |

    Welcome back Maangchi! My Dad just came home after a trip and brought back a lot of quince. Do you have any suggestions for using them up? Thanks.

  68. Maangchi New York City My profile page joined 8/08
    Posted June 8th, 2008 at 6:27 am | # |

    Hi, Anonymous,

    For 6 servings, double or triple ingredients.

    I still have some leftover red sauce in the refrigerator. The leftover sauce can be used for a long time.

    Don’t forget to use a lot of water when you boil the noodles.

    Good luck with your making naengmyeon!

  69. Anonymous
    Posted June 8th, 2008 at 4:38 am | # |

    hello, i have a question. If you want to make 6 servings. can we just triple the ingredients and water? im planning to make food for 6 ppl. or should i make 2 at a time? =] thank you very much.

  70. Maangchi New York City My profile page joined 8/08
    Posted June 7th, 2008 at 9:02 pm | # |

    yes, if you don’t have a food processor, chop all ingredients as finely as you can. No problem.
    And also if you don’t have corn syrup or don’t like corn syrup, you can use sugar or more pear.

  71. Marisa
    Posted June 7th, 2008 at 4:36 pm | # |

    Hi Maangchi!
    I just watched your video and the bibimnaengmyeon looks soooo tasty!
    Now I’m asking myself a stupid question: can you do the red sauce without a grinder? Because I don’t have one!
    also, can you skip the corn syrup?

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