Cold Korean Noodle Soup with Asian Pear and Cucumber

Ingredients

• 2 quarts homemade or store-bought low-sodium chicken stock
• 3 whole scallion
• 1 piece fresh peeled ginger
• 4 medium cloves garlic
• 1 packet unflavored gelatin softened in 1/4 cup water for 1 minute, if using store-bought broth
• 1/2 pound thinly sliced beef brisket
• Kosher salt
• 1 package Korean pickled radish with brine, julienned
• 4 portions Korean naengmyun noodles
• 1/2 cup Julienned cucumber, for garnish
• 1/2 cup Julienned peeled Asian pear, for garnish
• 4 hard boiled eggs, peeled and halved
• Rice vinegar, for serving
• Mustard or mustard oil, for serving

Directions

1. Combine the stock, whole scallion, ginger, and garlic in a medium pot. Cover and bring to a simmer, then cook for 20 minutes. If you are working with store-bought broth, add the softened gelatin and stir until it has fully dissolved.
2. Slip the brisket slices into the simmering broth and poach them gently until they are just cooked through, about 30 seconds to 1 minute. Lift the brisket out with a wire mesh spider or slotted spoon, move it to a plate, and let it cool a little. Cover with plastic wrap and refrigerate.
3. Taste the broth and season it with salt. Add the pickled radish brine a little at a time, until the broth tastes just lightly sweet and tart. Pour the broth through a fine mesh strainer into a large heatproof container, leaving the solids behind, then refrigerate until cold, about 2 hours.
4. Remove any fat from the top of the chilled broth. Put the broth in the freezer until it is frozen, at least 3 hours. When you are getting ready to serve, take it out and let it thaw partway, or microwave it in 30-second intervals until partially defrosted. Use a butter knife to chop and scrape it into a slushy consistency.
5. Cook the noodles in salted boiling water according to the package directions. Rinse them under cold water until they are chilled, then squeeze out the extra water.
6. Divide the noodles among deep bowls. Ladle the slushy broth around them, then add the pickled radishes, cucumber, Asian pear, eggs, cold poached brisket, and remaining sliced scallions on top. Serve with rice vinegar and mustard or mustard oil at the table, so everyone can season their bowl to taste.