Mul Naengmyeon (Korean Cold Noodle Soup)

Instructions

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1. 1 In a large bowl, cover the brisket with cold water and allow it to soak for 1 hour. Drain and rinse the beef and place in a large stock pot or Dutch oven along with the 8 cups of water, garlic, green onions, and soy sauce. Bring to a boil and reduce to a simmer. Allow to simmer until a sharp knife inserted into the beef goes in easily, about 1 hour. Line a fine-mesh strainer with cheesecloth and strain the broth into a bowl or container. Let cool slightly, then transfer to a covered container and chill in the refrigerator overnight.
2. 2 Place the eggs in the bottom of a pot and cover with cool water. Place over high heat and bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes. Drain the water and immediately run cold water over the eggs until cool. Refrigerate, unpeeled, until ready to serve the soup.
3. 3 Peel, wash, and slice 8 ounces of Korean radish into very thin half moons, about 1/8 inch thick. In a bowl, mix the sliced radishes and kosher salt. Let sit for 30 minutes. Rinse well and set aside. Whisk together the vinegar, water, and sugar until the sugar dissolves. Pour over the radishes, cover, and place in the refrigerator for at least 2 hours, but preferably overnight.
4. 4 Much of the appeal of naengmyeon is its icy, refreshing broth. If you want to take that chill over the top, place your broth in the freezer for 2 hours before serving. It will develop frosty little flecks of ice.
5. 5 Combine the gochujang, soy sauce, sesame oil, sugar or honey, rice vinegar, sesame seeds, and minced garlic in a small bowl and whisk to combine. Set aside.
6. 6 Slice the cucumbers into thin slices or in small batons. Peel and slice the Korean pear into thin slices. Julienne the green onion. Peel the hard boiled eggs and slice in half lengthwise. If using the cooked beef from the broth, slice the cold brisket against the grain into thin slices.
7. 7 Cook the noodles according to package directions. Rinse the noodles under cold water several times to remove the starch and cool them down. Serve immediately.
8. 8 Place a serving of noodles in the center of four large bowls. Pour 2 cups of cold beef broth and 1 cup of dongchimi brine around the noodles. Garnish with thin slices of brisket (if using), quick pickled radish or the radishes from the dongchimi, sliced pear, cucumbers, green onions, and half of a hard boiled egg. If you would like some spice, add a spoonful of the spicy gochujang sauce and mix it into your broth. Slurp and enjoy! Love the recipe? Leave us a review and stars below!