Mul Naengmyeon

Ingredients

• 7 oznaengmyeon noodlesdried buckwheat noodles, cook per package instructions
• 6⅔ ozbeef brisketfor the broth, later thinly sliced as topping
• 8½ cupsWaterfor simmering the beef
• 5¼ ozKorean radish (mu)very thinly sliced and pickled, or dongchimi radish
• 1⅔ cupsdongchimi brineradish water kimchi brine, for the broth
• 1¾ ozCucumberjulienned or thinly sliced
• 1¾ ozKorean/nashi pearthinly sliced into half-moons, some grated for the broth
• 1Egghard boiled, halved
• 1¾ ozOnionfor the broth
• ⅔ ozScallionwhite parts only, for the broth
• ½ tspblack peppercornswhole, for the broth
• 4 clovesGarlicfor the broth (optional)
• 3Gingerthin slices, for the broth (optional)
• 3 tbspVinegarfor pickling the radish, for the broth and to season at the table
• 2 tbspSugarfor the radish and the broth
• 1 tspSaltto season radish, cucumber and broth
• mustardhot mustard paste at the table, mustard powder in the broth
• 2 tbspSoy sauceto season the beef broth (optional)
• Sesame seedstoasted, for garnish (optional)

Method

1. Soak the beef brisket in cold water for about 10 minutes, then drain.
2. Bring the meat to a boil with the water, onion, the white parts of the scallion and the peppercorns — add the garlic and ginger if you like — skim off the foam carefully and simmer over medium heat for about 1 hour, until tender.
3. Lift out the meat, let it cool, trim off the fat and slice it thinly against the grain; strain the broth and let it cool down.
4. Season the broth with dongchimi brine, vinegar, grated nashi pear, sugar and salt, and add soup soy sauce and a little mustard powder if you want. Put it in the freezer for 3 to 4 hours, until it turns icy and slushy, then loosen the ice crystals with a fork.
5. Shave the Korean radish paper-thin, cut it into strips and pickle it with vinegar, sugar and salt until the sugar has dissolved.
6. Cut the cucumber into fine strips or thin slices, salt it lightly and let it sit; slice the remaining pear into thin half-moons; hard boil the egg, peel it and cut it in half.
7. Cook the naengmyeon noodles in rapidly boiling water for 2 to 3 minutes according to the package instructions, drain immediately and rinse several times in ice-cold water until they are thoroughly cold, then drain well.
8. Coil the noodles into a nest in pre-chilled bowls and pour over the half-frozen broth.
9. Top with the beef, pickled radish, cucumber, pear and the egg half, scatter with toasted sesame seeds and serve straight away, with vinegar and hot mustard paste on the side.

Tips and variations

The broth works several ways: half beef broth and half dongchimi brine, seasoned with mustard powder and pear juice, or beef broth alone — in that case the dongchimi brine is only a stand-in and you should hold back on the salt. Instead of ready-made dongchimi radish you can quick-pickle the radish as described, and the cucumber is just as good raw and julienned as it is salted and softened. If you're pressed for time, an instant packet with noodles and a broth sachet does the job — just half-freeze the broth and add whatever toppings you like. Skip the broth altogether and you have bibim naengmyeon: toss the noodles with sesame oil and a spicy gochugaru-pear sauce, with just a splash of broth and a few ice cubes. At the table, stir in vinegar and mustard paste and eat quickly, before the ice melts.