This cold noodle dish is meant for summer, and it is so uniquely good it will almost make you look forward to sticky, hot weather. The broth—a mix of stock and a little fermented radish brine and mustard powder—is frozen until it becomes a savory, tart slushie, which is then served in deep bowls with chewy buckwheat noodles called naeng myeon (basically “cold noodle”) and a spicy-sweet sauce. This you mix up—bibim—with fresh and preserved vegetables and top with perfectly boiled eggs. Though the broth is tamed slightly by the chill, it should still pack a punch: It’s hot thanks to the chile and the hot mustard powder and a little funky thanks to the brine from dongchimi, or whole Korean moo radishes fermented in water with ginger and sweet Asian pear. (Nobody really sells dongchimi—it’s an old-fashioned thing—so you have to make it yourself.) Note that you can follow your own recipe for hard-boiling eggs, but I prefer mine more soft-boiled, as they just taste that much better.