Naengmyeon

Ingredients

• 400 g buckwheat noodles
• 300 g beef brisket
• 1 asian pear
• 1 cucumber
• 2 hard-boiled egg
• 1 tbsp korean mustard
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 200 ml dongchimi brine
• 8 ice cubes

Steps

1. Simmer the beef brisket with onion and garlic in 1.5 L water for 90 minutes until tender.
2. Strain the broth and chill thoroughly in the fridge overnight — skim fat off the top.
3. Season the cold broth with dongchimi brine (or rice vinegar and sugar) and salt to taste — it should be tangy, slightly sweet, and savory; keep ice-cold.
4. Cook the buckwheat noodles in boiling water 2-3 minutes until chewy (not soft).
5. Immediately rinse under cold running water, rubbing to remove starch, then drain well.
6. Place the noodles in chilled bowls and pour ice-cold broth over.
7. Top with thinly sliced brisket, pear slices, julienned cucumber, halved egg, and ice cubes.
8. Serve with Korean mustard and vinegar on the side.