Authentic Naengmyeon cold noodles recipe

Create a beef broth by boiling 500 g of brisket in 1.5l of water for an hour. Let the broth and beef cool to room temperature, then slice the brisket into 2 mm slices. Pour the broth into a freezer bag and place it in the freezer for about an hour.

Place in a bowl Julienne 150 g of Korean Mu and add sugar, white vinegar and water. Mix until the sugar dissolves, then refrigerate for at least 20 minutes.

Into the bowl of a food processor or blender, add the onion. Add a peeled & chopped Asian pear, 150 g of peeled & chopped Korean radish, garlic cloves, salt and 50 g of sugar. Blend until a smooth puree form.

Transfer to a bowl or storage container and mix in the soy sauce, white vinegar, sesame oil, gochujang, and gochugaru. Mix well, and reserve until needed.

Boil 1 egg per serving until hard, then peel and slice in half.

Boil the naengmyeon noodles according to the directions on the package. Once cooked, immediately plunge the noodles into ice water to cool and stop the cooking process.

Twirl one serving of noodles into each bowl. Pour the slushy beef broth around the sides of the nest. Top the noodles with a few spoonfuls of the spicy sauce, garnish with the sliced brisket, julienned cucumbers, carrots, pickled radish, an egg, and a sprinkle of sesame seeds. Enjoy!