Introduction

On a hot day in Korea, few things beat a steel bowl of mul-naengmyeon: chewy buckwheat noodles floating in a broth so cold it often has ice crystals on top. That broth is called naengmyeon yuksu (냉면 육수), and it is the heart of the dish. It is savory from beef, tangy from vinegar or radish water kimchi, and lightly sweet. In Korean grocery stores you can buy it in ready-to-use pouches, often packed together with the noodles. This guide explains what it is made of and how to serve it.

Naengmyeon Yuksu at a Glance

What it is

• The chilled, seasoned broth for Korean cold noodles (mul-naengmyeon)

Main ingredients

• Beef broth, dongchimi (radish water kimchi) brine, vinegar, sugar, soy sauce, salt

Taste

• Icy cold, savory, tangy and slightly sweet

Main uses

• Mul-naengmyeon, cold noodle soups, chilled broth for summer side dishes

What is Naengmyeon Yuksu Made Of?

Traditional restaurant broth is made by simmering beef (often brisket or shank) for hours, chilling it, skimming the fat, and mixing it with the tangy brine of dongchimi. It is then seasoned with salt, soy sauce, sugar and vinegar. Some versions use pheasant or chicken broth. Common types:

• Pyongyang-style: mild, clear and subtle, with a light beef flavor.
• Restaurant/commercial style: sweeter and tangier, served slushy-cold.
• Packaged broth pouches: concentrated or ready-to-serve broth sold chilled, frozen or shelf-stable, often in naengmyeon kits.

What Does Naengmyeon Yuksu Taste Like?

The first sip is shockingly cold and refreshing, then the flavors come through: a clean beefy savoriness, a sour tang like a light pickle brine, and gentle sweetness. Diners usually add more vinegar and Korean mustard (gyeoja) at the table, which brings a sharp, nose-tingling heat.

Popular Korean Dishes That Use Naengmyeon Yuksu

Mul-naengmyeon

Buckwheat noodles in icy broth with sliced beef, cucumber, pear, pickled radish and half a boiled egg.

Bibim-naengmyeon (with broth on the side)

The spicy dry version is often served with a small cup of broth – see our naengmyeon noodle guide.

Galbi and Naengmyeon

At Korean BBQ restaurants, a bowl of cold noodles is a classic way to finish a grilled meat meal.

Chilled Somyeon Soup

Leftover broth also works as a quick cold soup for thin wheat noodles.

Easy Mul-naengmyeon Recipe (Serves 2)

Ingredients

• 2 servings naengmyeon noodles (about 7 oz / 200 g)
• 2 pouches naengmyeon broth (or the homemade broth below), chilled in the freezer 1–2 hours until slushy
• 1 hard-boiled egg, halved
• 1/2 cucumber, julienned; 1/4 Asian pear, thinly sliced
• A few slices pickled radish and cooked beef (optional)
• Vinegar and Korean mustard to serve

Quick Homemade Broth (if not using pouches)

• 3 cups cold beef broth, fat skimmed
• 1 cup dongchimi brine (or 1 extra cup water)
• 2–3 Tbsp vinegar, 1–2 Tbsp sugar, 1 tsp soy sauce, salt to taste

Instructions

1. If making broth, stir all broth ingredients until the sugar dissolves; taste – it should be pleasantly sour, sweet and salty. Freeze 1–2 hours until icy at the edges.
2. Boil the noodles according to the package (usually under a minute or two). Do not overcook.
3. Drain and rinse the noodles under cold running water, rubbing them to remove starch. Finish with a rinse in ice water and drain well.
4. Twist the noodles into a neat mound in each bowl. Top with cucumber, pear, pickled radish, beef and half an egg.
5. Pour the slushy broth around the noodles. Serve right away with vinegar and mustard so everyone can adjust to taste.
6. Use kitchen scissors to cut the long noodles once or twice before eating.

Tip: Put the serving bowls in the freezer for 15 minutes before plating so the broth stays icy longer.

Where to Buy Naengmyeon Yuksu

United States

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Amazon
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H-Mart
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Canada

Search naengmyeon on Amazon.ca

Europe

Search naengmyeon on Amazon.co.uk

How to Store Naengmyeon Yuksu

Follow the package: chilled broth pouches go in the refrigerator, frozen ones in the freezer, and shelf-stable pouches in the pantry until opened. Homemade broth keeps 3–4 days in the fridge or about a month frozen in portions. Many cooks keep a few pouches in the freezer so they are ready to serve slushy.

Naengmyeon Yuksu FAQ

What is naengmyeon broth made of?

Usually chilled beef broth mixed with dongchimi brine, seasoned with vinegar, sugar, soy sauce and salt.

Why is naengmyeon broth so sour and sweet?

Vinegar and radish kimchi brine add tang, and a little sugar balances it so the icy broth tastes refreshing.

Can I make naengmyeon broth without beef?

Yes. Use dongchimi brine diluted with water or a kelp and anchovy broth, seasoned the same way.

Should naengmyeon broth be frozen?

Partly. It is traditionally served slushy, so chill it in the freezer until ice forms but it is still pourable.

Conclusion

Naengmyeon yuksu is what turns a bowl of noodles into Korea’s ultimate summer meal. Grab a few broth pouches or mix your own, chill it until icy, and you can enjoy restaurant-style mul-naengmyeon at home in under 15 minutes.