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Cold Noodles In Beef Broth (Mul Naeng Myun)

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Ingredients

1 pound beef brisket (1 to 1 1/2 inches thick)

3 cloves garlic, peeled and smashed

1( 1/2 -inch) knob (about ½ ounce) ginger root, peeled and sliced into discs

2 green onions, cut into thirds

1 serrano

5 tablespoons distilled vinegar, divided

1 1/2 tablespoons soy sauce

2 cups dongchimi liquid (from a large container of dongchimi kimchi)

2 teaspoons salt

2 1/2 teaspoons sugar, plus additional for garnish

1 (22-ounce) package of Korean buckwheat or arrowroot noodles

1 Asian pear, peeled, cored and cut into quarters, then thinly sliced lengthwise

1 recipe quick-pickled daikon

1 recipe quick-pickled cucumber

2 hard-boiled eggs, halved

rice wine vinegar, for garnish

Asian hot mustard or mustard oil, for garnish

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