The definitive Korean cold noodle dish originating from Pyongyang. Long, elastic buckwheat noodles are served in an intensely chilled, crystal-clear beef and dongchimi (radish water kimchi) broth, topped with thin slices of chilled beef brisket, julienned cucumber, half a hard-boiled egg, and a disc of water kimchi radish. The broth is sharp, subtly sour, and deeply savory, and traditionally mustard and vinegar are added tableside to modulate the experience.
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The Broth. the beef brisket in water with onion, garlic, and ginger for 90 minutes . Remove the brisket; slice thinly when cold. Strain and completely chill the broth. Combine 3 parts beef broth with 1 part dongchimi brine; taste for seasoning. The finished broth must be ice cold, ideally with ice crystals forming on the surface.
The Noodles. Cook the naengmyeon noodles in vigorously water for 3-4 minutes , stirring to prevent clumping. The noodles will remain extremely elastic and chewy. Drain and rinse repeatedly and violently under ice-cold running water, kneading them to remove starch.
The Assembly. Form the cold noodles into a tight nest at the center of a deep, chilled metal bowl. Pour the near-frozen broth over the noodles until they are half-submerged.
The Toppings. Arrange the sliced brisket, julienned cucumber, and the egg half on top of the noodle mound. Place a disc of water kimchi radish on the side.
The Finish. Add 2-3 ice cubes directly into the broth to keep it at maximum coldness. Serve with small dishes of mustard and vinegar on the side; the diner adds both to taste, customizing the sharp, sour, mustardy edge of each bite.
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