100 g naengmyeon noodles
soup/stock:
1 pc dried kelp/konbu, 10 x 4 cm
4 dried shiitake mushrooms
1 head garlic (cut into half)
20 g ginger (peeled and sliced)
1 yellow onion (peeled and halved)
1 leek, sliced into 8mm slices
1 tsp black peppercorns
300 g beef brisket
700 ml water
1 tbsp rock sugar
1 tsp salt
1-2 tbsp korean soup soy sauce (light-colored)
radish & cucumber pickles:
2 tbsp fine white sugar
1 tbsp coarse salt
3 tbsp white vinegar
60 g white radish (peeled and thinly sliced)
60 g Japanese cucumber (deseeded and thinly sliced)
accompaniments & garnish:
60 g nashi pear
sliced cooked brisket
1 hard-boiled egg (peeled and halved)
1 tsp white sesame seeds
1 tbsp sesame oil
1 tbsp mustard
1 tbsp gochugaru
pickle liquid
Pour the soup into each bowl and serve with additional pickles, gochugaru and mustard on the side.