Back to 2 servings Noodles and toppings 7 oz dried Korean buckwheat noodles (naengmyeon), or soba noodles 0.5 lb beef brisket, optional, for the broth and topping 1 hard-boiled egg, halved 0.5 cup Korean or Asian pear, julienned or thinly sliced 0.5 cup cucumber, Kirby or Korean, julienned 0.25 cup dongchimi (radish water kimchi) or pickled radish, thinly sliced sesame seeds, toasted, to garnish Korean hot mustard paste, optional rice vinegar, to serve, optional Broth 4 cups water 1 small onion, halved 2 green onions, white parts only 4 garlic cloves, smashed 3 thin slices fresh ginger 0.5 tsp black peppercorns 1 tbsp soy sauce 2 cups dongchimi brine, radish water kimchi liquid 2 tbsp rice vinegar 1.5 tbsp sugar, to taste 0.5 tsp fine sea salt, to taste
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1 Step 1: Soak the brisket in cold water for 10 to 30 minutes, then drain.2 Step 2: Combine the brisket, water, onion, green onion, garlic, ginger and peppercorns in a pot. Bring to a boil over high heat, skimming off the scum, then lower to medium-low and simmer until the meat is tender, about 1 hour.3 Step 3: Remove the brisket and set aside to cool. Strain the broth, discard the solids, stir in the soy sauce and let it cool for 30 minutes.4 Step 4: Mix the strained broth with the dongchimi brine, rice vinegar, sugar and salt. Taste and adjust for a tangy, slightly sweet balance.5 Step 5: Freeze the broth for 1 to 2 hours, until it is icy and slushy. Keep a little chilled broth for pouring if you prefer.6 Step 6: Hard-boil the egg: place it in cold water, bring to a boil, then cover, remove from the heat and let stand 8 to 10 minutes. Cool in ice water, peel and halve.7 Step 7: Thinly slice the chilled brisket against the grain. Julienne the cucumber, and slice the pear into thin strips or half-moons.8 Step 8: Boil the noodles according to the package, usually 2 to 3 minutes, until tender but still springy. Drain.9 Step 9: Rinse the noodles well under cold running water, then in ice water, until completely cold and no longer slippery. Drain thoroughly and divide between two bowls.10 Step 10: Scrape the frozen broth to loosen the ice and pour it over the noodles. Top with brisket, cucumber, pear, pickled radish and the egg halves, sprinkle with sesame seeds, and serve immediately with mustard and vinegar on the side.getsaucepan.com/r/78eddc61-451f-5540-903d-5bb4651903e8
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