Korean Cold Noodles

Instructions

1. Prepare the broth
   In a large pot, bring water to boil and add beef brisket. Reduce heat and simmer for about 2 hours until beef is tender. Remove beef, let it cool, then slice thinly. Strain the broth and refrigerate until cold.
2. Season the broth
   Add soy sauce, rice vinegar, sugar, and salt to the cold broth. Stir well and adjust seasoning to taste. The broth should be tangy and slightly sweet. Add ice cubes to ensure the broth is very cold.
3. Cook the noodles
   Bring a large pot of water to boil. Cook the buckwheat noodles according to package instructions, usually 3-4 minutes. Drain and rinse immediately under cold running water to stop the cooking process and remove excess starch. Drain well.
4. Prepare the toppings
   Arrange the julienned cucumber, sliced Korean pear, and beef slices on a plate. Cut the hard-boiled eggs in half and set aside.
5. Assemble the dish
   Place the cold noodles in serving bowls. Pour the chilled broth over the noodles. Arrange beef slices, cucumber, Korean pear, and half a hard-boiled egg on top of each bowl.
6. Final touches
   Add a small dollop of Korean mustard paste on the side of each bowl. Sprinkle with toasted sesame seeds. Serve immediately while the broth is still cold.