Ingredients
Lean beef to taste, 200 g (about 7 oz) cold noodles, 25 g (about 1 oz) cucumber, 35 g (about 1.2 oz) tomato, 30 g (about 1 oz) each of kimchi, pear, and hard-boiled egg.
Seasonings
White sugar 15 g (about 1 tablespoon), vinegar 10 g (about 2 teaspoons), salt 2 g (about 1/3 teaspoon).
Instructions
1. Soak the cold noodles in cold water for ten minutes, then separate the noodles with your hands.
2. Cut the beef into large chunks and boil in water with scallions, ginger, and garlic until fully cooked (do not add salt to the water).
3. Slice the pear, tomato, and cooked beef; shred the cucumber; cut the boiled egg in half.
4. Add sugar and vinegar to cold boiled water, then refrigerate until ready to use.
5. Bring a pot of water to a boil, add the soaked cold noodles, and stir continuously with chopsticks while cooking, otherwise the noodles will easily clump together when added to the hot water; once cooked, transfer the noodles to a separate bowl of cold water, let them soak briefly, then drain well.
6. Place the noodles into cold boiled water seasoned with sugar and vinegar, then arrange cucumber slices and egg on top, finish by sprinkling with sesame seeds and drizzling with sesame oil.