- Fill a big stock pot with cold water and add beef and bring to a boil. Skim off impurities and add garlic, green onions and 1 tbsp salt. Reduce heat and simmer for about 2 hrs. Take out meat, leave to chill and cut into thin slices. Set aside.
- Cool the stock to room temperature (should have about 12 cups of stock). Add in 2 tbsp salt, ½ tbsp soy sauce, 5 tbsp sugar and 3 tbsp soup mix from nang myun packet. Place in the fridge or in the freezer so that it is lightly frozen (similar to light slushie).
- For the moo pickle (Korean radish pickle) – Add ⅓ tbsp salt to moo (Korean radish) in a small bowl. Leave for about 15 mins. Drain out water and add the rest of the ingredients and leave to pickle for at least 1 hr or overnight.
- Cook nang myun (noodles) in rapidly boiling pot of water. Cook noodles for about 3 mins or until the noodles are cooked but still al dente.
- Drain noodles and wash noodle thoroughly with cold water until the noodles are cold and get rid of excess starch. Drain noodles well.
- Place 1 serving of cold nang myun (noodles) in a bowl. Ladle 2-3 cup cold soup over the noodles. Top with 5-6 cucumber slices, 2 tbsp moo (radish) pickle, ½ egg, 2-3 beef slices and 3-4 Korean pear slices. Repeat with other servings.
- Serve nang myun (cold noodles) with vinegar and mustard on the side for individual taste.
- Add more salt and sugar to the cold stock if needed. Moo (radish pickle) can be stored in the fridge for up to 2 weeks.