Mul naengmyeon

Method

1. 1 Simmer beef bones and beef shank in water over low heat for 2 hours, skimming off any foam and fat.
2. 2 Strain the broth, season lightly, then refrigerate for 1 hour until a thin layer of ice forms.
3. 3 Remove the beef shank from the boiling water, press it firmly to make it firm, let it cool, then slice it very thinly.
4. 4 Slice cucumbers, pears, and radishes into strips, and mix the radishes with vinegar and sugar.
5. 5 Boil naengmyeon noodles for 2 minutes, rinse immediately under cold water, and squeeze to make them firm.
6. 6 Arrange the noodles in a bowl, add the meat, pear, cucumber, and half a boiled egg, then pour in the ice-cold broth.