Mul-naengmyeon (Cold Buckwheat Noodles)

Simmer the brisket with onion, garlic and green onion until tender, skimming the foam, to build a clean, savory stock.

Strain the stock, chill it thoroughly, and lift off the set fat so the broth turns clear and lean.

Blend the cold beef stock with the dongchimi brine, then balance it with vinegar, sugar and salt until bracingly tart and savory.

Freeze the broth just until a thin veil of ice crystals forms, so it turns slushy rather than solid.

Boil the noodles briefly until springy, then rinse hard under cold running water, scrubbing off the surface starch so they turn chewy and cold.

Coil the noodles into chilled bowls, pour the icy broth around them, and top with cucumber, pear, radish and egg.