How to make it
5 steps. Take it one step at a time.
Combine beef brisket, 1.5 liters of water, onion, and garlic
In a large pot, combine beef brisket, 1.5 liters (1.6 qt) of water, onion, and garlic. Bring to a boil, then reduce heat and simmer for about 40 minutes until the beef is tender.
40 minRemove the beef and aromatics
Remove the beef and aromatics. Strain the broth through a fine-mesh sieve. Let the beef cool, then slice thinly into bite-sized pieces for topping.
Season the strained broth
Season the strained broth with soy sauce, rice vinegar, and sugar. Mix well and place in the freezer for about 30 minutes to chill until very cold or slightly icy.
30 minCook the buckwheat noodles
Cook the buckwheat noodles in boiling water according to package instructions (usually 2-3 minutes). Immediately rinse thoroughly in ice-cold water until the noodles feel firm and are no longer starchy. Drain well.
3 minPlace the noodles
Place the noodles in serving bowls. Arrange the sliced beef, cucumber, pear, and half a boiled egg on top. Pour the chilled broth over the noodles and serve immediately.
A little kitchen wisdom
For the most authentic experience, chill the broth in the freezer until it becomes slightly slushy. If you cannot find Korean pear, a sweet Bosc or Asian pear works well.
