Make the Beef Broth

• Pat the brisket dry. Cut the green onion and garlic into large pieces and rinse.
  300 g beef brisket, 20 g green onion, 20 g garlic
  
• Place the brisket in a large pot and pour in the measured water.
  2.2 L water
  
• Bring to a rolling boil over high heat and cook for about 10 minutes.
  
• Reduce the heat to medium and simmer for 1 hour.
• Add the prepared green onion and garlic.
  
• Turn the heat to low and simmer for another 30 minutes.
• Remove the brisket and let it cool.
• Slice the cooled meat into strips about 4 cm by 2 cm and 2 mm thick.
  
• Strain the broth through cheesecloth.
  
• Season the clear broth with the soy sauce, salt, sugar, rice vinegar and fermented mustard stems.
  10 g soy sauce, 25 g salt, 25 g sugar, 45 g rice vinegar, 6.5 g fermented mustard stems (gat)
  
• Chill in the refrigerator until ice-cold.

Prepare the Toppings

Cucumber

• Rub the cucumber with salt all over.
  50 g cucumber, 1 g salt
  
• Rinse off the salt.
• Halve lengthwise, then slice very thinly (about 2 mm).
  
• Soak the slices in lightly salted water for 20 minutes.
  

Radish

• Scrub the daikon clean.
  100 g daikon radish
• Cut into batons roughly 5 cm long, 1.5 cm wide and 2 mm thick.
  
• Toss with the salt, sugar, chili powder and vinegar.
  1 g salt, 2 g sugar, 1.1 g red chili powder, 15 g rice vinegar
  
• Let marinate for 20 minutes.
  

Pear

• Peel the Korean pear.
  100 g Korean pear
  
• Slice into half-moons about 2 mm thick.
• Soak the slices in the sugar water.
  100 ml water, 4 g sugar
  

Boil the Eggs

• Place the eggs in a saucepan, add the water and salt.
  2 eggs, 1 L water, 4 g salt
• Bring to a boil over high heat and cook for 5 minutes.
  
• Reduce the heat to medium and simmer for another 12 minutes.
• Transfer the eggs to cold water.
• Peel the eggs.
• Cut each egg in half lengthwise.
  

Cook the Noodles & Assemble

• Bring a large pot of water to a rolling boil.
  3 L water
• Add the buckwheat noodles.
  360 g naengmyeon buckwheat noodles
• Cook for about 2 minutes, just until tender.
  
• Rinse under cold running water.
• Drain thoroughly.
  
• Divide the noodles among chilled serving bowls.
• Top each bowl with beef, cucumber, marinated radish, pear, egg halves and a sprinkle of pine nuts.
  30 g pine nuts
• Ladle the icy broth around the noodles and serve right away.