Here’s an unusual dish: a grand cold soup that is essentially a whole meal. (You might, if you have the inclination and want to be wholly authentic, serve with Kong Namul, page 182; Black Beans with Soy, page 432; or other panchan.) Pickle the cucumber and daikon in advance if you can or substitute kimchi. Though this dish contains some chiles, it is not meant to be blazing hot, so use mild long red chiles if you can find them or the more common long green (Italian frying, or Anaheim) peppers.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers. Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered. Transfer the meat to a plate; cover and refrigerate. Strain the broth and chill for several hours or overnight; skim off excess fat. You should have about 2 quarts of stock. Add water to make 2 quarts if you have less; if you have more, that’s fine. Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning the broth should be delicious on its own.
Step 2
Set a large pot of water to boil and add salt. Cook the noodles until tender, just a few minutes. Drain, then run under cold water until cool; drain again and set aside.
Step 3
Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them. Thinly slice the beef and put a few slices in each bowl. Garnish with a bit of cucumber, daikon, pear, chile, and 1/2 egg sprinkled with salt and hot red pepper flakes. Serve with mustard and soy sauce.
