Name: Mul Naengmyun (Korean Cold Noodle Soup With Asian Pear and Cucumber)
Prep time: 35 min
Cook time: 35 min
Total time: 15 h 15 min
Yield: 4
Cuisine: Korean
Ingredients: 2 quarts homemade or store-bought low-sodium chicken stock; 3 whole scallion (1 left whole, 2 thinly sliced for garnish); 1 (1-inch) piece fresh peeled ginger; 4 medium cloves garlic; 1 packet unflavored gelatin softened in 1/4 cup water for 1 minute, if using store-bought broth; 1/2 pound thinly sliced beef brisket; Kosher salt; 1 (12-ounce) package Korean pickled radish with brine (see note), julienned; 4 portions Korean naengmyun noodles (see note); 1/2 cup julienned cucumber, for garnish; 1/2 cup julienned peeled Asian pear, for garnish; 4 hard-boiled eggs , peeled and halved; Rice vinegar, for serving; Mustard or mustard oil, for serving

1 In a medium pot, bring stock, whole scallion, ginger, and garlic to a simmer over medium-high heat. Reduce heat to medium-low; cover and simmer, for 20 minutes. If using store-bought broth, stir in optional softened gelatin until dissolved.

2 Gently poach brisket slices in simmering broth over medium-low heat until just cooked, about 30 seconds to 1 minute. Using a wire mesh spider or a slotted spoon, transfer brisket to a plate and let cool slightly, about 5 minutes, then cover with plastic wrap and refrigerate until ready to use. While brisket is cooling, season broth with salt to taste. Add pickled radish brine to taste (you want the broth very slightly sweet and tart). Strain broth through a fine mesh strainer into a large heatproof container, discarding solids, and refrigerate, uncovered, until chilled, about 2 hours.

3 Skim and discard all fat from surface of chilled broth. Transfer broth to freezer until frozen, at least 12 hours. Remove broth from freezer, and let stand at room temperature until softened, about 30 minutes.

4 Meanwhile, bring a large pot of salted water to a boil over high. Add noodles, cook, undisturbed, according to package directions. Run under cold water until chilled, about 1 minute, then squeeze out excess water, arrange noodles in deep bowls; set aside.

5 Microwave broth on high in 30-second intervals until partially defrosted. Using a butter knife, break partially frozen broth up into ice shards. Using the back of a spoon or a bottom of a measuring cup, crush ice shards into a wet slush texture.

6 Spoon slushy broth all around and top with pickled radishes, cucumber, Asian pear, eggs, chilled poached brisket, and remaining sliced scallions. Serve, passing rice vinegar and mustard or mustard oil at the table for diners to season to taste.