Ingredients

• 450 g buckwheat noodles for naengmyeon
• 100 g radish
• 1/2 cucumber (75 g)
• 1/2 pear (300 g)
• 2 eggs
• vinegar, mustard sauce, as needed
• 200 g beef brisket
• 12 cups water (3 L)
• 1 stalk green onion (30 g)
• 3 cloves garlic (15 g)
• 45 g ginger
• 1 tsp whole peppercorns
• water, vinegar, sugar, and salt for the sweet vinegar brine
• 1/2 onion (100 g)
• 1/4 apple (60 g)
• 4 cloves garlic (20 g)
• 1 stalk green onion (30 g)
• 2 tbsp gochujang
• 6 tbsp gochugaru
• 1/2 cup honey
• 1/2 cup vinegar
• 1 tbsp mustard sauce
• 2 tbsp salt

Instructions

1. Make the sweet vinegar brine by dissolving sugar in water and mixing in vinegar and salt. Slice the radish and cucumber thinly, then soak them in the brine for 30 minutes and squeeze out the moisture.
2. Peel the pear and cut it into pieces the same size as the radish.
3. Soak the beef brisket in cold water to remove blood, then boil it with water, green onion, garlic, ginger, and whole peppercorns until tender. Remove and slice thinly.
4. Boil the eggs for 12 minutes, stirring gently so the yolks stay centered. Cool in cold water, peel, and cut in half lengthwise.
5. Grind the onion, apple, garlic, and green onion together, then mix with gochujang, gochugaru, honey, vinegar, mustard sauce, and salt to make the noodle sauce.
6. Bring 16 cups of water to a boil and add the buckwheat noodles. When it begins to boil again, add 1 cup cold water and stir. Cook for 3 to 4 minutes, then rinse well in cold water, portion into servings, and drain.
7. Place the noodles in individual bowls and top with beef, radish, cucumber, pear, and egg. Add the sauce and serve with mustard sauce and vinegar on the side.