Mul Naengmyeon Icy Beef Broth Buckwheat Noodles

What you need

• 450 g (1 lb) beef brisket
• 2 l (8 1/2 cups) water
• 350 g (12 oz) Korean radish, or daikon, peeled
• 1/2 onion
• 4 cloves garlic
• 2 cm ginger, sliced
• 1/2 tsp black peppercorns
• 1 tsp salt, plus more to taste
• 1 tbsp soup soy sauce
• 4 tbsp rice vinegar, plus more for the table
• 2 tsp sugar, plus 1 tbsp for the radish
• 1 tsp gochugaru
• 500 g (18 oz) naengmyeon noodles, Korean buckwheat noodles
• 1 cucumber, thinly sliced
• 1/2 Asian pear, peeled and thinly sliced
• 2 eggs, hard-boiled, halved
• 1 tbsp toasted sesame seeds
• Korean mustard, for serving
• ice cubes, for serving

Method

Restated from the original video

1. 1

   Cover the brisket with cold water and leave it for 30 min to draw out blood, then drain.

2. 2

   Put the brisket in a large pot with the water, 150 g of the radish in one piece, the onion, garlic, ginger, peppercorns and salt.

3. 3

   Bring to a boil, skim off the foam, then cover with the lid slightly open and simmer until the beef is tender, 1-1 1/2 hours.

4. 4

   Lift out the brisket, wrap it and chill it so it firms up for slicing.

5. 5

   Strain the broth through a fine sieve and chill it in the fridge for 2 hours. Lift off all the fat that sets on top.

6. 6

   Season the cold broth with the soy sauce, vinegar, sugar and more salt so it tastes bright, tangy and lightly sweet.

7. 7

   Put the broth in the freezer until it turns icy and slushy at the edges, 1-2 hours.

8. 8

   Slice the rest of the radish paper-thin and toss it with the gochugaru, 1 tbsp sugar, a pinch of salt and a splash of vinegar. Leave it to pickle while the broth freezes.

9. 9

   Slice the chilled brisket thinly against the grain.

10. 10

    Boil the noodles in plenty of water until just tender, usually 2-3 min. Check often, as they soften quickly.

11. 11

    Tip the noodles into a colander and wash them under very cold water, rubbing them with your hands to remove the starch, then squeeze out the water.

12. 12

    Twist the noodles into nests in 4 deep bowls and top with the brisket, pickled radish, cucumber, pear and half an egg each.

13. 13

    Ladle the slushy broth around the noodles, add a few ice cubes and sprinkle with the sesame seeds.

14. 14

    Serve with mustard and vinegar at the table, and scissors to cut the long noodles.

Imported from stellanspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.