Cold Buckwheat Noodles (Mool Naengmyun)

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The broth:

2 pounds beef brisket

1/2 medium-size daikon, roughly cut into 1 1/2-inch pieces

1 jalapeno pepper, left whole

4 cloves garlic, lightly smashed

1 large onion, quartered

1 1/2 tablespoons black peppercorns

1 1/2 square-inch ginger, sliced into large coins

3 tablespoons brown sugar, or to taste

2 tablespoons kosher salt, or to taste

The mool naengmyun:

12 ounces dried naengmyun noodles

2 quarts chilled beef broth, from above

1/4 English cucumber, julienned

2 hard-boiled eggs, halved

1 Asian pear, thinly sliced

1/2 cup pickled daikon

12 thin slices (about 1/8-inch thick) brisket, from above

-- White vinegar, to taste

-- Korean yellow mustard sauce, to taste

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