Prep time: 15 minutes
Cook time: 1 hr, 10 mins
Total: 1 hr, 25 mins
-1/2 lb beef brisket
-2 cups chicken stock
-4 cups water
-1 small piece kombu
-2 cloves garlic, minced
-3-4 thin slices of fresh ginger
-2 green onions, cut
-3 tbsp rice wine vinegar, divided
-2 tsp soy sauce
-1/2 cup liquid from dongchimi kimchi
-2 tsp salt, to taste
-2-3 tsp sugar
-1/2 cup asian pear, julienned (or Bosc pear)
-1/2 cup dongchimi kimchi, sliced or julienned
-1-2 kirby cucumbers, julienned
-12-16oz korean buckwheat noodles
Fill a big stockpot with 16 cups of cold water. Add beef, chicken stock, water, kelp, garlic, ginger, 1 1/2 tbsp of vinegar and soy sauce. Bring to a boil, then reduce to a simmer on medium-low heat for 5 minutes. Remove the kelp, then continue to simmer for another hour, uncovered.
Col the stock to room temperature. Remove the beef and set aside, covered, in the fridge. Strain the broth through a sieve getting rid of anything that's left behind. To the strained broth, add the dongchimi liquid and the remaining vinegar, salt and sugar, to taste, and place in the freezer so that it is slightly frozen/slushy.
Before plating: slice up the dongchimi into thin strips. Do the same for the brisket. Set aside. Boil the number of eggs you'd like, and cook for 9 minutes. When the eggs are boiling, wash and julienne the cucumber and pears, and set aside Turn your eggs off, then shock them in ice water. When they come down to room temperature, peel and cut in half. Set aside with the other ingredients.
Cook the buckwheat noodles as per cooking instructions on the packet and rinse them in cold water to keep them cold.
Now assemble your naengmyeon: place one serving in the middle of the serving bowl and top with the dongchimi, slices of beef, cucumber, pear and egg. Pour one half of the icy broth around the noodles. Serve with white vinegar, kimchi and korean hot mustard paste on the side. Enjoy!