Mul Naengmyeon (Korean Cold Noodle Soup)

Cut the cucumber in half lengthwise. Thinly slice it on an angle. Cut the same amount of radish into 2.5 x 1-inch (6 x 2cm) strips. (If you can't get Korean radish, just go with pickled cucumber.)

To make a pickling liquid, in a small container, add 1 cup (240ml) of white vinegar along with the sugar and salt. Mix throughly until the sugar is dissolved. Pour the liquid over the vegetables and toss together. Cover and place in the fridge for 30 minutes.

Add 5 cups (1,200ml) of water into a pot. (Optionally, add the sliced onion, radish, and green onion.) Bring it to a boil.

Add the beef. Cook for 1 minute or until no longer pink. Take them out and let cool completely. Keep them in the fridge while preparing other ingredients.

To the broth, add the Korean beef stock powder, sugar, soy sauce, and salt. Bring it to a boil over medium-low heat. After 10 minutes, discard the vegetables and cool to room temperature.

Once it’s cool, put it in the freezer to make it cold. (FYI, if you want to have it like icy cold, slushy broth at the end, freeze it in a ziplock bag and smack it with the back of your knife.)

Bring a pot of water to a boil. (Make sure there's enough water in it.) Once it comes to a boil, add your noodles and cook according to the package instructions. Don't overcook the noodles.

Rinse under cold water. Get in there with your hands and wash them a few times until the water runs clear. (The noodles can still be hot, so please be careful.) Drain well.

Divide the noodles into serving bowls. Top with some drained radish, cucumber, beef, and egg.

Using a spoon, skim off the fat on top of the broth or put it through a fine sieve. Add 1 tablespoon of white vinegar and stir. Carefully pour it into the serving bowls. Sprinkle with sesame seeds. Enjoy it with vinegar or hot mustard on the side.