Mul Naengmyeon (Korean Cold Noodles)

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1. 1Step 1: In a large stock pot, combine beef brisket, chicken stock, water, kombu, garlic, ginger, green onions, 1 1/2 tbsp of the vinegar, and soy sauce. Bring to a boil, then reduce the heat and simmer on medium-low heat for 5 minutes. Remove the kombu, then continue to simmer for another hour, uncovered.
2. 2Step 2: Remove the meat and wrap in paper towels or foil. Chill in the refrigerator, sealed well, while you prepare everything else. The cold will make the beef easier to slice thin.
3. 3Step 3: Over a large bowl, strain the broth through a sieve lined with cheesecloth or paper towels to remove the aromatics and any scum or fat, and discard anything left behind in the sieve. To the strained broth, add the dongchimi liquid and the remaining vinegar. Add salt and sugar to taste, then give it a good stir and let it cool completely. Chill in the refrigerator until you’re ready to make everything else.
4. 4Step 4: Place the broth in the freezer. This gives it a chance to develop small ice crystals and makes the soup as cold as possible.
5. 5Step 5: Prepare the pear, dongchimi kimchi, and cucumbers. Set aside. Next, boil the eggs to your desired doneness. For soft-boiled eggs, bring a pot of water to boil, then lower the eggs into the water, let cook for 7 minutes, then rinse immediately under cold water and peel. For hard-boiled eggs, place the eggs in cold water and bring the water to a boil, then immediately remove from heat and let sit, covered, for 8-10 minutes. Either way, rinse, peel, gently halve them, and set aside. Finally, slice the chilled brisket as thinly as you can, and set aside.
6. 6Step 6: To prepare the noodles, bring a large pot of water to boil, then cook the noodles for just two minutes. By this point, they should already be tender but still pliant and springy. Rinse immediately and thoroughly with cold water to stop the cooking.
7. 7Step 7: Divide the noodles into four large bowls. Remove the broth from the freezer and scrape down the sides to loosen any ice crystals that may have formed. Pour the broth, ice and all, over each of the noodles, then top with a few slices of beef, pear, dongchimi kimchi, cucumber, and one egg half each. Serve with extra rice vinegar, sugar, and Korean hot mustard on the side, along with any extra toppings, and enjoy immediately while very cold.