Aha Bujang's Mul Naengmyeon Broth

Name: Aha Bujang's Mul Naengmyeon Broth
Cook time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 4L water; 6 tbsp beef dashida; 3 tbsp Jin-ganjang; 1/2 tbsp citric acid; 1 cup glucose; vinegar to taste; mustard to taste

A deeply savory mul naengmyeon broth made in just 5 minutes using beef dashida, citric acid, and glucose—no meat required.

10 min Difficulty Very easy Sauces & basics

Main ingredients

beef dashida Jin-ganjang citric acid glucose vinegar mustard

Shop ingredients on Coupang(Ad)

beef dashida Jin-ganjang citric acid glucose vinegar mustard

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A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

20 minEasySauces & basics

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Ingredients needed 8 servings

Recipe

Pour 4L of water into a pot and begin heating over high heat.
Add 6 tbsp beef dashida and 3 tbsp Jin-ganjang, then stir well until the dashida is completely dissolved.
Once the dashida has dissolved, turn off the heat. While the broth is still warm, add 1/2 tbsp citric acid and 1 cup glucose and stir to dissolve.
Skim off any foam that forms on the surface of the broth, then strain it through a sieve to make it clean and clear.
Let the finished broth cool slightly, then transfer it to a container and chill in a kimchi refrigerator or freezer until a thin layer of ice forms on the surface.
Pour the chilled broth over cooked naengmyeon noodles, then add vinegar and mustard to taste to finish.

Add beef dashida and soy sauce to water and heat until fully dissolved.
Turn off the heat, add citric acid and glucose, mix well, then skim off any foam.
Chill the broth until a thin layer of ice forms, then serve with cooked noodles.

Cooking tips

Add the citric acid and glucose while the broth is still slightly warm so they dissolve quickly without clumping.
Once the sediment has settled, gently ladle only the clear top portion to achieve a transparent, clean broth just like the ones served in restaurants.
The base broth is balanced with restrained sweetness and acidity, so it's best to adjust the seasoning with mustard and vinegar at the table.

Recommended for

Those who want to make mul naengmyeon at home quickly without simmering broth for hours.
Those curious about the secret to a clear, savory restaurant-style naengmyeon broth.
Those who enjoy icy, refreshing noodle soups in the summer.

sweet and spicy

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