Mul Naengyeon / Korean Cold Noodles

Ingredients

• 16 oz beef brisket
• 12 c water
• 3 tsp Korean beef stock powder
• 2 1/2 c chopped Korean radish
• 1/4 c smashed garlic
• 1 inch ginger (sliced)
• 3 scallions (just the white parts)
• 2 1/2 c chopped white onion
• 1 tsp whole Black peppercorns
• brisket broth
• dongchimi liquid
• Korean soy sauce
• white granulated cane sugar
• 2 servings buckwheat noodles
• cucumbers (sliced thinly)
• pickled Korean radish (julienned)
• Korean pears (julienned)
• boiled egg
• roasted sesame seeds
• hot Korean mustard
• roasted sesame oil
• vinegar

Instructions

1. 1

   --- Brisket broth ---

2. 2

   In a large mixing bowl, add the 16 oz beef brisket and fill with cold water. Let the brisket sit in the water for 20 minutes and then strain.

3. 3

   In a large stock pot, put all the ingredients: 16 oz beef brisket, 12 c water, 3 tsp Korean beef stock powder, 2 ½ c chopped Korean radish, ¼ c smashed garlic , 1 inch ginger , 3 scallions, 2 ½ c chopped white onion , and 1 tsp whole Black peppercorns.

4. 4

   Over high heat, bring the pot to a boil for 3 minutes.

5. 5

   Lower the heat so the liquid is simmering, and cover it with a lid. Check the meat every 30 minutes to test the texture and skim off any floating impurities at the top of the liquid. The brisket is done braising once you can easily pierce it with a fork.

6. 6

   Transfer the meat to a cutting board and let it rest until it’s cool to the touch. Wrap the meat with foil or a towel and transfer it to the fridge until it’s time to assemble the noodles.

7. 7

   Strain the stock so it becomes clear, and remove as much of the fat on top as possible. Transfer the stock to a heat-safe container with a lid. Let the stock rest on the counter until it’s cool to the touch.

8. 8

   Place the stock into the fridge to chill for at least one hour, preferably overnight.

9. 9

   --- Seasoning the cold broth ---

10. 10

    Remove any fat formed on top of the broth and discard.

11. 11

    Season your brisket broth with dongchimi liquid, Korean soy sauce, and white granulated cane sugar. This process is quite personal based on your taste bud preference, the flavor of your dongchimi broth, the brands of soy sauce you have, and even the strength of your brisket stock. TIP: Start with equal parts brisket stock and dongchimi broth, then add the soy and sugar. Adjust as you go. I prefer a 2:1 ratio of broth to dongchimi and a 6:1 ratio of sugar to Korean soy sauce. For example: 2 cups brisket stock, 1 cup dongchimi broth, 1 teaspoon sugar, and 2 tablespoons Korean soy sauce.

12. 12

    Place the broth in the freezer for 45 minutes to one hour to get a slushy consistency. If it’s cold but not icy at the top or the ice melts very quickly; you’ll need to freeze it further.

13. 13

    --- Noodles ---

14. 14

    Bring a pot of water to a boil.

15. 15

    Cook 2 servings buckwheat noodles based on the packaging instructions.

16. 16

    Rinse immediately under cold, running water.

17. 17

    --- Assembly ---

18. 18

    Slice the tender brisket into thin ⅛-inch pieces.

19. 19

    Add noodles into serving bowls.

20. 20

    Ladle the slushy broth into each bowl.

21. 21

    Top with cucumbers, Korean pears, pickled Korean radish, brisket, boiled egg, and roasted sesame seeds.

22. 22

    Serve immediately with vinegar, hot Korean mustard, and roasted sesame oil.