Mul Naengmyeon (Korean Cold Noodle Soup with Icy Broth)

Steps

1. Bring water to a gentle simmer in a pot and stir in the Korean beef base granules. Add the beef, cover, and simmer for 20 minutes.
2. Turn off the heat and let the beef poach in the hot broth for 30 minutes. Remove the beef, cool, then slice thinly against the grain.
3. Stir the dongchimi brine, sugar, and vinegar into the broth. Taste and adjust seasoning if needed. Chill the broth in the refrigerator until very cold.
4. Pour a small portion of the chilled broth into a zip-top bag or shallow container and freeze for 1 to 2 hours until partially frozen. Break into small ice crystals with a mallet to make broth slush.
5. Cook the naengmyeon noodles according to package directions, adding a splash of cold water when the pot foams up to control the boil. Drain and rinse thoroughly under cold running water, rubbing gently to remove excess starch.
6. Place the chilled noodles in serving bowls. Pour over the cold broth and add a few spoonfuls of broth slush if using. Top with sliced beef, radish, cucumber, pear, and egg.
7. Serve immediately with vinegar and mustard on the side for seasoning to taste, alongside a side of kimchi.