Mul Naengmyun (Korean Cold Noodle Soup With Asian Pear And Cucumber)

Name: Mul Naengmyun (Korean Cold Noodle Soup With Asian Pear And Cucumber)
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Ingredients: 2 quarts homemade or store-bought low-sodium chicken stock; 3 whole scallion (1 left whole, 2 thinly sliced for garnish); 1 (1-inch) piece fresh peeled ginger; 4 medium cloves garlic; 1 packet unflavored gelatin softened in 1/4 cup water for 1 minute, if using store-bought broth; 1/2 pound thinly sliced beef brisket; Kosher salt; 1 (12-ounce) package Korean pickled radish with brine (see note), julienned; 4 portions Korean naengmyun noodles; 1/2 cup julienned cucumber, for garnish; 1/2 cup julienned peeled Asian pear, for garnish; 4 hard-boiled eggs , peeled and halved; Rice vinegar, for serving; Mustard or mustard oil, for serving

Prep 35m

Cook 1h 10m

Total 1h 45m

This Korean cold noodle soup, Mul Naengmyun, is refreshing and flavorful. Brisket is thinly sliced and added to a rich chicken stock, along with scallions, ginger, and garlic. Served with pickled radish, julienned cucumber and Asian pear, topped with hard-boiled eggs, and rice vinegar and mustard on the side.