Step 1

Peel the daikon using a vegetable or potato peeler. Daikon skin has a bitter aftertaste, so it’s crucial you peel before cooking with it!

Step 2

Shave off the daikon using a vegetable peeler to make thin ribbons. Make sure to rotate the daikon to have evenly shaped sizes.

Step 3

Add the salt to the radish. Mix to combine.

Step 4

Brine the radish for 30 minutes.

Step 5

After 30 minutes, rinse the radish under cold water. Squeeze out any excess moisture.

Step 6

Add the rest of the ingredients. Store in an airtight container and pickle for 1 day.

Step 7

In a large pressure cooker, add the beef and water together.

Step 8

Close the cooker and bring to high pressure, then cook at high pressure for 30 minutes. Make sure to depressurize before opening by using the pressure release valve.

Step 9

Skim any visible fat and skum. Season with salt.

Step 10

Cool to room temperature and chill overnight.

Step 11

Skim any fat— if using a very lean cut of beef, there should be none at all!

Step 12

Sieve any impurities in the broth using a cheesecloth

Step 13

Cook the noodles to the package directions.

Step 14

Rinse the noodles thoroughly in running cold water until the water runs clear.

Step 15

Squeeze any excess moisture from the noodles. Twirl the noodles to a ball shape.

Step 16

Put the drained pickled radish, sliced beef, and hard boiled egg on top. Pour the broth on the side and add vinegar and spicy mustard (yeon gyeoja) to your liking. Enjoy!