2-4cupsdongchimi broth (link in instructions below)
plum syrup or sugarto taste
soup soy sauce or regular soy sauceto taste
1/2lbKorean radishpeeled & thinly sliced
thinly sliced cucumber
hard boiled egg
crushed sesame seeds
yellow mustard pasteoptional- I don't add this
Make the beef broth:
Soak the brisket in cold water for 30 minutes
Put the brisket in a instant pot with the garlic, onion, green onion bulb, Korean radish, black peppercorns, and dashida. Pressure cook for 40 minutes.*If you don't have a pressure cooker, you can just boil for 1-2 hours on medium but you'll need to add water as needed.
Strain the broth and throw away the strained parts
Remove as much fat as you can for a nice clean broth. I used a fat separator.
Add some of the dongchimi brine to the beef broth. The ratio will depend on your taste. I like equal parts, but just add it slowly and taste as you go. Keep in mind that there will be more seasoning added to this in the next step.Put this broth mixture into the freezer for a couple of hours to make it icy.
After a couple hours the broth should be ice cold & slushy. At this point I season it with some soup soy sauce (regular is ok too) and a little plum syrup or sugar. If you don't like it sweet at all, you can skip the sugar but I find that most people prefer it a little sweet. I prefer the plum syrup since its more on the tangy side. The reason I wait until after it is icy is because anything that is frozen or ice cold will lose some flavor, so seasoning after it is already icy will give you the right flavor you're looking for.
Prepare the toppings:
Cut the Korean radish as thin as you can- you should be able to see through it a little.
Combine with gochugaru, sugar, salt, and vinegar. Set aside.
Thinly slice the cucumber.
Once the brisket has cooled, thinly slice against the grain.
Use a mortar and pestle to grind down the sesame seeds.
To hard boil an egg: bring a pot of water to a boil then add a splash of vinegar. Carefully drop the egg into the boiling water and set the timer for 12 minutes. Get an ice bath ready in the meantime. Immediately put the egg into the ice bath after boiling and let it sit for about a minute.
Cook the noodles:
If you can find this brand, get it! This one was my favorite for texture and flavor. Boil the noodles for 2 1/2 to 3 minutes. Watch the noodles closely because they are very porous and will cook quickly.
When the noodles are almost done, quickly drain and rinse under ice cold water. Remove as much starch as you can, but try not to keep them under water for too long because they are so porous that they will continue to get softer even in cold water.
Build your bowl immediately- do not let naengmyeon noodles sit out too long because the texture will change. Top the noodles with the brisket, radish kimchi, cucumber, egg, & crushed sesame seeds. Pour in the icy broth & enjoy :)
When you order this at a restaurant, you will be given a side of vinegar and Korean mustard paste to add to your broth if you like. I don't like Korean mustard paste so I never add it, but a splash of vinegar is nice!