Spicy Chewy Noodles with Chilled Beef Broth

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 boil