Cold Spicy Platter Noodles (Jaengban-guksu)

Steps

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1. 1
   Peel the pear and cut into chunks, then add to a food processor along with peeled ginger and one quarter of an onion. Blend until combined.
   ▶ ≈2:01
2. 2
   Pour the mixture through a cotton cloth into a bowl, then squeeze the cloth to extract all the juice until you have 1 cup of clear pear juice.
   ▶ ≈2:56
3. 3
   Add one quarter cup of gochut-garu (Korean hot pepper flakes) to the pear juice and let it soak. Mix in 2 minced garlic cloves.
   ▶ ≈4:17
4. 4
   Add 1 tablespoon soy sauce, 1 teaspoon salt, 2-3 tablespoons gochujang, and 2 tablespoons vinegar to the mixture. Stir well and set aside to let the pepper flakes soak.
   ▶ ≈4:49
5. 5
   Bring a pot of water to boil. Add 8 ounces of buckwheat noodles, stirring with a wooden spoon to prevent sticking. Cook for about 3 minutes until tender but still slightly chewy.
   ▶ ≈5:49
6. 6
   Rinse the cooked noodles thoroughly under cold water, rubbing them between your palms until they are no longer slippery and completely cooled.
   ▶ ≈8:03
7. 7
   Prepare the vegetables: tear the lettuce into pieces, cut the tomato into matchsticks, cut the cucumber into matchsticks, and cut the hard boiled eggs into eighths.
   ▶ ≈6:49
8. 8
   Place the cooled noodles on a chilled platter, drizzle with the spicy sauce, add 8 ice cubes, and mix well to keep it cold.
   ▶ ≈8:32
9. 9
   Arrange the fresh lettuce, tomato, cucumber, and egg pieces on top of the noodles. Drizzle with 1 tablespoon sesame oil and sprinkle about 1 teaspoon sesame seeds.
   ▶ ≈9:10
10. 10
    Mix all ingredients together thoroughly until well combined with the sauce. Serve and eat immediately, as the noodles will become soggy if left sitting.
    ▶ ≈9:46