Naengmyeon

Combine beef brisket, 2000 grams of water, 100 grams of Korean radish (cut into large chunks), yellow onion (halved), garlic cloves, and black peppercorns in a large pot. Bring to a boil, then reduce heat and simmer for 90 minutes, skimming any foam that rises to the surface.

Remove the cooked beef brisket, Korean radish, yellow onion, garlic cloves, and black peppercorns from the pot. Strain the broth through a fine-mesh sieve into a clean bowl. Let the broth cool completely, then chill in the refrigerator for at least 4 hours, or overnight, until very cold.

Once the cooked beef brisket has cooled, thinly slice it against the grain. Set aside.