1-First step: prepare and simmer the beef broth Start by soaking the brisket in water for 10 minutes to remove blood, then drain it well. Add 4 cups water, 150 g beef brisket, 20 g onion, 5 g green onion white part, and 10 whole black peppercorns to a pot. Bring it to a boil over high heat and skim off any scum that rises to the top. Once it is boiling, lower the heat to medium-low and simmer for about 1 hour, or until the meat turns tender.

2-Second step: cool and slice the brisket After simmering, strain the broth and let it cool for about 30 minutes. While it cools, remove the fat from the beef brisket and slice the meat thinly. Thin slices work best because they are easier to eat with the noodles and toppings. Save the broth because it becomes the base of your mul naengmyeon recipe.

3-Third step: season the chilled broth Mix the beef stock with 2 cups dongchimi brine. Then add 2 tablespoons white vinegar or apple cider vinegar, 1 tablespoon Korean pear juice, 1 1/2 tablespoons fine sugar, 1/2 teaspoon fine sea salt, and 1/4 teaspoon mustard powder. Stir well and taste the broth. Adjust it until it tastes a little sweeter and tangier than you think it should, because the flavor softens once it is poured over noodles.

4-Fourth step: chill the broth until icy cold Freeze the broth mixture lightly for 3 to 4 hours, or overnight if that fits your schedule better. You want the broth to become icy and slushy, not frozen solid. If it sits overnight, let it defrost a bit before serving so it pours smoothly. This cold temperature is what gives Korean cold noodles their refreshing feel.

5-Fifth step: cook and rinse the noodles Cook the 200 g dried naengmyeon noodles according to the package instructions until they are bouncy and chewy. These noodles cook fast, so watch them closely. Once done, drain them and rinse under cold water several times. If you want them extra cold, rinse with ice water or add a few ice cubes during the final rinse.

6-Sixth step: assemble the bowls Divide the noodles into serving bowls. Pour the chilled broth over the noodles, then arrange the sliced beef, pickled radish, cucumber, Korean pear, and halved egg on top. Sprinkle with toasted sesame seeds for a nice finish. Serve immediately so the noodles stay cold and the toppings keep their texture.