Pyongyang-Style Mul-naengmyeon with Brisket and Shank

Method

1. Soak the brisket and shank in cold water for 30 min to draw out the blood. Changing the water once halfway makes the broth noticeably clearer.

   Add in this stepBeef brisket, in one piece 180 gBeef shank, in one piece 180 g

2. Meanwhile start a quick radish water kimchi (dongchimi). Cut the radish into flat squares about 3 × 3 cm and 3 mm thick, toss with the brine share of the salt and sugar and leave for 10 min. Add the bottled water and the brine share of garlic and ginger, thinly sliced, put it in a lidded glass jar and leave at cool room temperature overnight to turn lightly tangy.

   Add in this stepKorean radish (mu) or daikon 180 gBottled water (for the radish brine) 450 mlSalt (coarse is fine) 1 tspSugar 0.6 tbspGarlic cloves 1½Fresh ginger 7.5 g

3. Put the drained meat in a 22 cm pot with the water, onion, leek, remaining garlic and ginger and the peppercorns, and bring to the boil on high heat, about 12 min. Skim off every bit of foam as it rises.

   Add in this stepWater 1,800 mlOnion ½Korean leek (daepa) or thick spring onion, white part (10 cm) 1Garlic cloves 4½Fresh ginger 7.5 gWhole black peppercorns ½ tsp

   high heat

4. Turn the heat down to medium-low heat, set the lid ajar and simmer gently for 1 h 30 min, skimming foam and fat every 15 minutes. It is done when a chopstick slides easily into the shank.

   medium-low heat

5. While the meat is hot, wrap it tightly in cling film to set its shape. Strain the broth through muslin or a sieve lined with kitchen paper. Cool both and refrigerate for 12 h (overnight). The next day, spoon off all the white fat that has set on the broth. Move the radish brine into the fridge now too.

6. Season the broth with the soup soy sauce, the rest of the salt and sugar and the vinegar, then strain in the radish brine at about 3 parts broth to 1 part brine and taste. Pyongyang style is deliberately mild, so stop when it seems just under-seasoned. Freeze for 50 min until slushy.

   Add in this stepKorean soup soy sauce (guk-ganjang) 1 tbspSalt (coarse is fine) 1½ tspSugar 0.9 tbspRice vinegar 2 tbsp

7. Cook the eggs in boiling water on medium heat for 11 min, cool them in cold water and halve. Slice the cucumber thinly on the diagonal and the peeled pear into thin pieces. Cut the meat against the grain into 2 mm slices.

   Add in this stepEggs 1Cucumber ½Asian pear (nashi) 60 g

   medium heat

8. Bring plenty of water to the boil in a 22 cm pot, add the noodles on high heat and cook for 4 min. Rub them clean under cold water, rinse in iced water and drain. Place the noodles in chilled bowls, pour over the broth and top with the brine radish, meat, cucumber, pear, egg and pine nuts. Everyone adds mustard and vinegar to taste.

   Add in this stepDried high-buckwheat naengmyeon noodles 200 gPine nuts 2 tspKorean hot mustard (gyeoja) and vinegar, for the table to taste

   high heat