INGREDIENTS
1/2 lb
Beef brisket
6 cloves
Garlic
2 tsp
Garlic
3
Ginger, thin
1/2
Korean cucumber
3 tbsp
Korean pear or apple
1 lb
Korean radish
1/2
Onion, medium
2
Scallion white parts, large
1
Egg, halves
4 tbsp
Beef broth
1 tbsp
Corn syrup
1
Mustard paste, Hot
2 tbsp
Soup soy sauce
1 tbsp
Soy sauce
2
servings Naengmyeon noodles
1
Sesame oil to drizzle over the noodles
4 tbsp
Gochugaru, finely ground
1/2 tsp
Peppercorns
2 tsp
Salt
1
Salt
4 1/3 tbsp
Sugar
3 tbsp
Vinegar
1
Vinegar
2
Thin half-moon shape slices of a korean pear - optional