Instructions: Combine brisket, bones, ginger, peppercorns and soup stock in large pot. Add 2 1/2 quarts water. Bring to boil, then reduce heat and simmer over low heat until water reduces to about 2 quarts, 2 to 2 1/2 hours.

Allow beef to cool then refrigerate; discard bones. Strain liquid through cheesecloth or very fine mesh strainer. Refrigerate beef stock 4 to 5 hours, place in freezer or cool over ice water until fat solidifies.

Remove all fat from stock. Combine rice vinegar, salt and mustard in bowl. Add to beef stock. Cut cold beef brisket into thin 2- by 1-inch slices.

Bring 2 to 3 quarts water to boil in large pot and add noodles. Boil about 3 minutes. Remove noodles from heat and rinse thoroughly in cold water to cool. Drain.

Place noodles in 6 to 8 large bowls. Distribute beef stock and beef slices evenly among bowls. Add ice if desired. Garnish with cucumbers that have been sliced in thin strips, pear slices and hard-boiled eggs. Serve immediately with Asian hot mustard, if desired.

This recipe yields 6 to 8 servings.

Comments: The beef stock for this soup is best prepared the night before so it can cool thoroughly and all the fat can be removed. The stock keeps better if there are no pieces of beef in it. Look for the soup stock at Asian markets and well-stocked supermarkets and the Korean noodles and Korean cucumbers at Korean markets.

NOTES :

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