1-Preparing the Broth: To start your mul naengmyeon, begin with the broth as it needs time to chill. Soak 150 g beef brisket in water for 10 minutes to draw out blood, then drain it. In a medium pot, add 4 cups water, the brisket, 20 g onion, 5 g green onion white part, and 10 whole black peppercorns.

2-Boiling and Simmering: Boil everything covered over high heat and skim off any scum that rises. Reduce the heat to medium-low and simmer for about 1 hour until the brisket is tender. Once done, strain the broth and let it cool for 30 minutes. Remove the meat, cool it, trim any fat, and thinly slice it for toppings.

3-Mixing the Broth: Combine the beef stock with 2 cups dongchimi brine. Add 2 tablespoons white vinegar or apple cider vinegar, 1 tablespoon pear juice, 1 1/2 tablespoons fine sugar, 1/2 teaspoon fine sea salt, and 1/4 teaspoon mustard powder. Mix well and adjust the seasoning to your taste. Cover and freeze it lightly for 3-4 hours until it’s icy and slushy, or freeze overnight and thaw before serving.

4-Cooking the Noodles: Boil 200 g dried naengmyeon noodles according to the package instructions until they’re bouncy. Drain them and rinse under cold running water multiple times, adding ice if possible, to make them refreshing. Drain quickly and portion into bowls.

5-Assembling and Serving: Pour the chilled broth over the noodles in each bowl. Top with the sliced beef, 40 g pickled radish, 40 g julienned cucumber, 50 g sliced pear, and 1 halved hard-boiled egg. Sprinkle toasted sesame seeds on top and serve immediately with optional mustard paste and vinegar.