Ingredients
200 g beef hind shank, 100 g cabbage, 150 g standard wheat flour noodles, 50 g pickled baby cucumbers, 30 g kimchi, 60 g egg (about 1 large egg).
Seasonings
100 g white sesame seeds, 15 g chili paste, 10 g cream, 5 g each of scallion, ginger, white sugar, and vinegar, 3 g salt, 2 g sesame oil.
Instructions
1. Remove the beef, slice it, and set aside; cook the cold noodles in boiling water for 6-7 minutes, then drain and plunge into cold water, gently rubbing them with your hands, then drain again; wash the cucumber and slice into rounds, toss with a little salt and let soften, then rinse with cold water, drain, and mix with a small amount of sesame oil.
2. Except for the cold noodles and sesame seeds, add the cucumber, beef shank, cabbage, cucumber, kimchi, hard-boiled egg, salt, scallions, minced scallions, minced ginger, sugar, vinegar, and sesame oil to the pot. Simmer over low heat for 50-60 minutes, then remove the vegetables and strain the broth through cheesecloth.
3. Place the cold noodles in a bowl, top with sliced beef, cucumber slices, a boiled egg, and kimchi, then add gochujang (Korean chili paste) and the chilled beef broth, finishing with a sprinkle of white sesame seeds.