8 oz Beef brisket (226 g)
7 c Water
4 c Brine from radish-water
-kimchi
2 ts Kosher salt
1/4 c Sugar; +1 ts
1 md Asian pear
10 oz Naengmyeon noodles (283 g)
10 sl Radish-water kimchi; plus
-more for serving
1/4 English cucumber; cut into
-matchsticks
1 lg Egg; hard-boiled; shelled,
-and cut in half
1 tb Toasted sesame seeds
2 ts Korean mustard seed powder
-(gyeoja-garu)
Rinse the brisket under cold running water, then soak in a bowl of
cold water for 10 minutes to remove any blood (this will give you a
nice, clear broth).
Bring the 7 cups water to a boil in a small pot over high heat. Drain
the brisket and add to the pot. Turn the heat down to medium and
cook, covered, for 1 hour. Turn the heat down to low and cook for
another 50 minutes.
Remove the brisket from the pot and set the broth aside to cool. Let
the beef cool, then thinly slice it. Cover and refrigerate.
Combine the beef broth and kimchi brine in a metal bowl. Add the salt
and 1/4 cup of the sugar and stir to dissolve. Cover and freeze until
the mixture is slushy but not completely frozen, 5 to 6 hours.
Mix 2 cups water with the remaining 1 tsp sugar in a bowl. Shortly
before serving, peel, core, and thinly slice the pear. Add the pear
to the sugar water and let sit for a minute (this will keep it from
turning brown). Drain.
When you are ready to serve, bring a large pot of water to a boil.
Add the noodles, stirring with a wooden spoon so they won't stick
together, and boil until tender but still chewy, 3 to 5 minutes.
Drain the noodles in a colander and rinse under cold running water
until cooled and no longer slippery.
Divide the noodles between two shallow individual serving bowls.
Divide the partly frozen broth between the bowls. Arrange the beef,
radish kimchi, cucumber, pear, and egg halves on top. Sprinkle with
the toasted sesame seeds. If you'd like to make the soup spicy, mix
the mustard seed powder with 1 ts water and spoon a little bit into
each bowl. Serve immediately, with more radishes on the side.
Tips:
This ice-cold soup is so refreshing that I could eat it every day in
the summertime. Try it, and you will feel your body temperature cool
right down. It is a little tangy from the fermented radish broth, a
little sweet from the pear, and rich and meaty from the brisket. I
like it best when the broth is almost frozen but still slushy. You've
probably never had anything like it, and once you taste it, you will
be hooked.
Most Koreans buy the noodles (available in Korean grocery stores) for
this soup rather than preparing them from scratch. Made with wheat
flour and a little bit of buckwheat, they are quite chewy--a bit like
thin red licorice laces in texture.
The broth, a combination of beef brisket broth and the brine from
Radish-Water Kimchi, will make your tongue tingle. Note that you need
to prepare the broth 7 or 8 hours ahead so you have time to freeze it.
Shortcut:
If you're too busy to make the brisket and kimchi broth, use the
packet of powdered or liquid concentrated broth included in the
package of naengmyeon noodles. Follow the instructions on the package
to make the broth. Freeze until slushy before using.
Recipe by Maangchi's Real Korean Cooking, 2015
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