Cold kimchi noodle soup (Kimchimari-guksu)

Steps

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1. 1
   Boil eggs in water for 8 minutes until fully cooked, then soak in cold water to cool.
   ▶ ≈0:30
2. 2
   Make anchovy-kelp broth: Bring 4 cups water to boil, add 7 large dried anchovies (with heads and guts removed) and kelp. Simmer on medium-high heat for 20 minutes.
   ▶ ≈0:30
3. 3
   Prepare the kimchi broth: Extract about 1 cup of radish from the dongchimi. Squeeze the liquid from the radish kimchi seasoning pouch to release flavor. Add 1 tablespoon hot pepper flakes and 2 teaspoons sesame oil to the liquid, and stir.
   ▶ ≈2:05
4. 4
   Cool and blend broth: Strain the anchovy-kelp stock into a clear liquid, discarding solids. Once cooled, combine 3 cups of kimchi broth with 2 cups of the anchovy-kelp stock. Add 1 teaspoon sugar and stir. Freeze the blended broth for about 2 hours until it becomes slushy.
   ▶ ≈4:07
5. 5
   Cook noodles: Boil water and add 200 grams noodles, stirring with a wooden spoon or tongs to prevent sticking. Cook on medium-high heat for about 3 minutes. Add ice cubes and quickly rinse with very cold water to remove excess starch and cool.
   ▶ ≈6:19
6. 6
   Drain noodles: Gently squeeze out excess water from the cooked noodles, form them into a bundle, and place in a serving bowl.
   ▶ ≈7:28
7. 7
   Prepare garnishes: Cut cucumber and Asian pear into matchstick shapes. Arrange the pickled radish, cucumber, pear, and peeled eggs around the noodles.
   ▶ ≈8:01
8. 8
   Finish: Gently pour the slushy, half-frozen broth over the noodles and garnishes. Top with 2 tablespoons toasted sesame seeds. Serve immediately.
   ▶ ≈9:00