Ingredients

• 450 g buckwheat noodles for naengmyeon
• 200 g radish
• 1/2 cucumber (75 g)
• 1/4 Asian pear (150 g)
• 1 red chili pepper (15 g)
• 2 boiled eggs
• Mustard sauce, vinegar, and sugar, as needed
• Beef brisket 200 g
• 10 cups water (2.5 L)
• 1 stalk green onion (30 g)
• 3 cloves garlic (15 g)
• 1 tsp whole black peppercorns
• 1 tbsp salt
• 4 tbsp vinegar
• 4 tbsp sugar
• 5 cups dongchimi brine (1.25 L)
• 5 cups beef broth (1.25 L)
• 2 tbsp sugar
• 2 tbsp vinegar
• A little mustard sauce
• 2 tbsp mustard powder
• 3 tbsp water
• 1/2 tsp soy sauce
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp vinegar

Instructions

1. Soak the beef brisket in cold water for 20 minutes.
2. Combine 10 cups water, beef, green onion, garlic, and black peppercorns in a pot and boil until the beef is cooked.
3. Remove the beef and slice it thinly into serving pieces.
4. Strain the broth, let it cool, and remove the fat from the surface.
5. Slice the radish thinly into half-moons and soak it for 30 minutes in a mixture of vinegar, sugar, and salt.
6. Slice the cucumber lengthwise in half, then cut it diagonally into thin slices; salt it for 30 minutes and squeeze out the moisture.
7. Peel the pear, halve it, and cut it into pieces the same size as the radish; slice the red chili pepper diagonally.
8. Boil the eggs for 12 minutes, stirring so the yolks stay centered, then cool, peel, and cut them in half lengthwise.
9. Mix the cooled beef broth and dongchimi brine in a 1:1 ratio to make the noodle broth.
10. Bring a large pot of water to a boil, add the buckwheat noodles, then when it starts boiling again, add 1 cup cold water and stir.
11. Boil the noodles for 3 to 4 minutes, rinse several times in cold water, portion them into nests, and drain well.
12. Place the noodles in bowls and top with sliced beef, radish, cucumber, pear, red chili pepper, and egg.
13. Pour the cold broth gently along the side of each bowl and serve with mustard sauce, sugar, and vinegar on the side.
14. To make the mustard sauce, mix the mustard powder with 2 tablespoons water to form a thick paste and let it sit in a warm place briefly.
15. When the mustard surface darkens and cracks, carefully pour in about 1/2 cup hot water, let it sit briefly, then discard the water to remove bitterness.
16. Add the remaining 1 tablespoon water, soy sauce, salt, sugar, and vinegar to the soaked mustard and mix until smooth.