Mul Naengmyeon

Rinse the Beef brisket thoroughly. In a large pot, add the Beef brisket and cover with Water. Bring to a boil, then immediately drain the Water and rinse the Beef brisket again to remove impurities.

Return the blanched Beef brisket to the clean pot. Add 2000 grams of fresh Water, Korean radish, Onion, Garlic cloves, Ginger, and Black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes to 2 hours, until the Beef brisket is tender.

Remove the Beef brisket from the broth and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Let the broth cool completely, then season with Soy sauce, 15 grams of Rice vinegar, 10 grams of Sugar, and 5 grams of Salt. Taste and adjust seasoning as needed. Chill the broth in the refrigerator until very cold, ideally for at least 4 hours or overnight.