Cold Noodle Soup (Mul-naengmyeon)

Steps

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1. 1
   Prepare the cucumber: cut into 4-inch segments and slice thinly. Discard the seed portion. Season with 0.5 tsp sugar, 0.5 tsp salt, and 1 tbsp vinegar; mix well to pickle.
   ▶ ≈1:57
2. 2
   Make pear sugar water: dissolve 1 tsp sugar in water. Peel and slice the pear; soak the slices in the sugar water to prevent browning.
   ▶ ≈2:39
3. 3
   Squeeze the soaked pear slices using cheesecloth or cotton cloth to extract the pear juice. Set the juice aside in a bowl.
   ▶ ≈3:22
4. 4
   Make the cold broth: combine two broth packets with 4 cups of icy cold water. Stir in the pear juice. Optionally, freeze the mixture for 5–6 hours until slushy, then let it thaw slightly.
   ▶ ≈4:15
5. 5
   Cook the noodles: bring a pot of water to a boil. Add the noodles and cook for 3–5 minutes until chewy but tender. Stir occasionally to prevent sticking.
   ▶ ≈5:57
6. 6
   Drain and rinse the noodles: pour into a colander and rub gently with your hands to remove starch. Rinse a final time with icy water and add ice cubes.
   ▶ ≈6:37
7. 7
   Assemble the bowls: divide the chilled noodles between two large shallow bowls. Pour in the cold broth and pickled cucumber brine. Top with pear slices, halved hard-boiled egg, and a drizzle of mustard oil.
   ▶ ≈7:15
8. 8
   Finish by sprinkling toasted sesame seeds (optionally ground into powder) and add a cherry tomato garnish. Serve and enjoy immediately.
   ▶ ≈8:43