Korean Spicy Bibim Naengmyeon with Pear and Beef (2 Servings)

Soak 150 g brisket in cold water about 20 minutes, drain without splashing onto ready-to-eat foods, and wash raw-meat-contact utensils and hands.

Bring brisket and 5 cups (1.25 L) water to a boil, skim foam and simmer over medium-low about one hour until fully cooked and tender.

Remove cooked beef, cool broth and meat promptly in shallow containers rather than leaving for long at room temperature, trim fat and slice thinly. Reserve 1/4 cup broth for sauce.

Thinly slice 50 g radish, mix 2 tbsp white sugar, 3 tbsp apple cider vinegar and 2 tbsp water until sugar dissolves, then pickle radish covered in the refrigerator for about twenty minutes.

Blend 20 g pear, 20 g onion, 1/4 cup cooled broth, 3 tbsp gochugaru, 2 tbsp sugar, 1 tbsp sesame, 1 tbsp each gochujang, soy sauce, cider vinegar and minced garlic, 1 tsp sesame oil and 1 tsp salt. Refrigerate.

Boil 350 g dried naengmyeon noodles according to package instructions (original about two to three minutes), rinse under cold running water several times and drain thoroughly.

Julienne 60 g cucumber and 50 g pear; fully hard-boil and halve one egg. Divide noodles between two bowls and top with sliced beef, pickled radish, cucumber, pear and egg.

Add cold spicy sauce gradually, toss, finish with 1 tbsp toasted sesame seeds and a small drizzle of sesame oil, then serve immediately; you need not use all the strong, salty sauce.

Refrigerate remaining cooked beef, broth, sauce and pickles within two hours. Do not store assembled noodles left at room temperature for long. Use refrigerated cooked beef/broth within 3–4 days or freeze, reheating leftovers for hot dishes to 74°C.