For the stock
- 500g brisket
- 150g moo Korean radish, cut into big chunks
- 3 big spring onions, roughly chopped
- 1 onion, peeled and quartered
- 30g ginger, peeled and snapped into chunks
- 5 garlic cloves, peeled
- 1.25 litres water
- pinch of salt
For the noodles
- 250g naengmyeon noodles or buckwheat noodles
- 3 tbsp soy sauce for soup (guk ganjang)
- 1 tsp sugar
- 2 tbsp apple vinegar
- 10 ice cubes
- 1 egg omelette, finely sliced
- Cucumber, julienned
- 1/2 Korean pear, sliced into 1.5cm x 10cm strips
- Red chilli, finely sliced
- Apple vinegar
1. Put all the stock ingredients into a large saucepan. Cover and simmer for 1 hour. Skim the impurities off the top as it cooks.
2. While the beef cooks, put the noodles into a pot of boiling water and cook as per instructions on the packet.
3. Once the stock is ready, remove the beef. Wrap the beef tightly in cling film to keep it moist and put it to one side to cool. Strain the stock, pour into a container and chill in the fridge for 1 hour.
4. When the noodles start to float to the surface, they’re done. Once cooked, rinse them under cold water.
5. Prepare the garnish. Peel half the pear and slice it into long thin slivers and chop the red chilli. If the skin of the cucumber is tough, remove half of it first then slice into long thin slivers.
6. Make a thin omelette with one egg. Remove from the pan, roll up and slice into thin strips.
7. Slice the beef into wafer thin strips, with a pinch of salt on top.
8. Remove the stock from the fridge and skim off any fat so that the broth is clear. Add the apple vinegar, soy sauce and sugar.
9. Pile the cooked noodles into a bowl, then the beef, and ladle the broth over the top.
10. To serve, top the noodles with sliced pear, cucumber, omelette and chilli. Finally add ice cubes to the broth. Serve with mustard and apple vinegar on the side.