Mul naengmyeon

Method

1. 01

   Start the beef in cold water

   Put brisket and 2.5 L cold water in a large pot and bring slowly to a boil over medium heat, about 20 minutes. Skim grey foam before it disperses.

   

2. 02

   Add broth aromatics

   Add onion, garlic, ginger, and 200 g radish in large pieces. Lower to a bare simmer, leaving the lid slightly ajar so the broth stays clear.

   

3. 03

   Simmer until the brisket is tender

   Simmer 60–75 minutes, turning the beef once, until a skewer enters with light resistance and the centre reaches at least 71°C. Do not boil hard.

   

4. 04

   Strain the clear broth

   Move beef to a clean plate. Strain the broth through a fine sieve into a clean metal bowl and discard cooked aromatics; measure 1.6 L broth, adding hot water only if short.

   

5. 05

   Cool the broth rapidly

   Set the metal bowl in a sink with 800 g ice and cold water. Stir until the broth falls below 21°C within 2 hours, then cover and refrigerate at 4°C or colder.

   

6. 06

   Season the chilled broth

   When cold, remove solid fat. Stir in 40 ml rice vinegar, 20 g sugar, soup soy sauce, and 10 g salt until dissolved; chill at least 3 hours, then taste ice-cold before adjusting.

   

7. 07

   Chill and slice the beef

   Cool beef within 2 hours, cover, and refrigerate. Once firm, slice 2 mm across the grain and keep chilled; allot about 60 g per bowl.

   

8. 08

   Hard-cook the eggs

   Lower eggs into boiling water and cook 10 minutes. Cool in ice water 5 minutes, peel, and halve; each egg must reach 74°C and have a fully set white and yolk.

   

9. 09

   Quick-pickle the radish

   Slice the remaining 100 g radish into paper-thin half-moons. Toss with 20 ml rice vinegar, 10 g sugar, and 4 g salt and refrigerate 30 minutes, then drain.

   

10. 10

    Prepare cold garnishes

    Keep cucumber, pear, drained radish, sliced beef, and halved eggs covered at 4°C or colder. Mix mustard with the remaining 20 ml rice vinegar for serving.

    

11. 11

    Boil the noodles briefly

    Bring at least 4 L water to a rolling boil. Loosen noodles and cook for the packet's lower time, usually 2–3 minutes, testing for a resilient strand with no hard centre.

    

12. 12

    Rinse until completely cold

    Drain immediately and rinse under very cold running water for 60 seconds, rubbing gently to remove surface starch. Finish in ice water 30 seconds and drain forcefully so broth is not diluted.

    

13. 13

    Build four icy bowls

    Divide noodles into four chilled bowls and pour 400 ml icy broth into each. Add 60 g beef, cucumber, pear, radish, and half an egg; serve mustard vinegar separately and eat immediately.