Ingredients
For the Beef Broth
- 2.5 lbs beef brisket
- a large half of a Korean radish
- 1 large onion
- 10 green onion roots (white parts)
- 10 cloves garlic
- 2 1/2 tbsp dashida (Korean beef bouillon)
- 1 1/4 tsp whole black peppercorns
- 10 cups water
For the Quick Radish Kimchi
- 1.25 lbs Korean radish, peeled & thinly sliced
- 5 tbsp white vinegar
- 2 1/2 tbsp dark brown sugar, packed
- 2 1/2 tsp kosher salt
- 2 1/2 tsp gochugaru
For the Final Broth & Assembly
- 5-10 cups dongchimi broth
- 1.25 lbs naengmyeon noodles
- Dark brown sugar, to taste
- Regular soy sauce, to taste
- Thinly sliced cucumber
- 2-3 hard-boiled eggs, halved
- Crushed sesame seeds
- White vinegar
- Korean yellow mustard paste (optional)
Make the Broth and Quick Kimchi
This dish is all about the broth, which needs time to cool completely.
Soak the brisket in cold water for 30 minutes to draw out impurities.
In a large pot, combine the soaked brisket, Korean radish, onion, green onion roots, garlic, dashida, and black peppercorns. Add the 10 cups of water. Bring to a boil and simmer for ~1.5-2 hours.
While the broth cooks, make the quick radish kimchi. Combine the thinly sliced Korean radish with the vinegar, sugar, salt, and gochugaru.
Once the beef broth is done, strain it, discarding the solids. Skim as much fat as possible from the surface for a clean broth. Let the cooked brisket cool, then thinly slice it against the grain.
Chill and Season the Broth
In a large container, combine the strained beef broth with the dongchimi broth. The ratio is up to you; I prefer equal parts.
Place this broth mixture in the freezer for a couple of hours, until it’s ice cold and slushy around the edges.
Flavor is muted in cold liquids, so it’s important to season the broth after it’s icy. Add soy sauce and a little brown sugar to taste.
Cook Noodles and Assemble
When you’re ready to eat, cook the naengmyeon noodles. They cook very quickly, usually in ~2-3 minutes. Immediately drain and rinse them under ice-cold water to remove excess starch and keep them chewy.
Divide the cold noodles into large bowls. Top with the sliced brisket, a portion of the quick radish kimchi, sliced cucumber, a hard-boiled egg half, and a sprinkle of crushed sesame seeds.
Ladle the icy broth over the top and serve immediately with extra vinegar and Korean mustard paste on the side.
Korean Cold Noodles
Ingredients
For the Beef Broth
- 2.5 lbs beef brisket
- a large half of a Korean radish
- 1 large onion
- 10 green onion roots white parts
- 10 cloves garlic
- 2 1/2 tbsp dashida Korean beef bouillon
- 1 1/4 tsp whole black peppercorns
- 10 cups water
For the Quick Radish Kimchi
- 1.25 lbs Korean radish peeled & thinly sliced
- 5 tbsp white vinegar
- 2 1/2 tbsp dark brown sugar packed
- 2 1/2 tsp kosher salt
- 2 1/2 tsp gochugaru
For the Final Broth & Assembly
- 5-10 cups dongchimi broth
- 1.25 lbs naengmyeon noodles
- Dark brown sugar to taste
- Regular soy sauce to taste
- Thinly sliced cucumber
- 2-3 hard-boiled eggs halved
- Crushed sesame seeds
- White vinegar
- Korean yellow mustard paste optional
Instructions
- Soak brisket in cold water for 30 minutes.
- Combine brisket, radish, onion, green onion roots, garlic, dashida, peppercorns, and water in large pot. Bring to boil, simmer 1.5-2 hours.
- Meanwhile, mix sliced radish with vinegar, sugar, salt, and gochugaru for quick kimchi.
- Strain broth, discard solids. Skim fat. Cool brisket and slice thinly against grain.
- Mix strained beef broth with equal parts dongchimi broth. Freeze until slushy, about 2 hours.
- Season cold broth with soy sauce and brown sugar to taste.
- Cook naengmyeon noodles 2-3 minutes. Drain and rinse in ice water.
- Divide noodles between bowls. Top with sliced beef, quick radish kimchi, cucumber, half egg, and sesame seeds.
- Pour icy broth over noodles and serve immediately.
