Mul Naengmyeon (Cold Buckwheat Noodle Soup)

Ingredients

• 1 lb beef brisket
• 8 cups water
• 1 Asian pear, sliced
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 lb fresh buckwheat noodles (naengmyeon)
• 1 cucumber, julienned
• 1 Asian pear, julienned, for garnish
• 2 eggs, hard-boiled and halved
• Yellow mustard and extra vinegar, for serving

Instructions

1. 1Simmer beef brisket in water for about 2 hours until tender, skimming foam regularly.
2. 2Remove the brisket, slice thinly, and strain the broth.
3. 3Season the broth with soy sauce, rice vinegar, and sugar, then chill thoroughly, even adding ice, until very cold.
4. 4Boil the buckwheat noodles briefly until just tender, then rinse under cold water and drain well.
5. 5Divide the chilled noodles among bowls and pour the icy broth over top.
6. 6Top with sliced brisket, cucumber, julienned pear, and a hard-boiled egg half.
7. 7Serve with mustard and extra vinegar for diners to adjust to taste.

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