Busan Cold Wheat Milmyeon in Beef Broth (2 Servings)

Heat broth as directed on the package, divide into shallow containers and refrigerate within 2 hours until cold. Stir vinegar and sugar into 600 ml chilled broth. Briefly freeze just before serving if a slushy texture is wanted.

Loosen 1 tbsp gochujang with a little cold broth until smooth. Use less for a milder bowl.

Wash and julienne cucumber (60 g) and pear (80 g). Fully hard-boil one egg, halve and chill it.

Boil 300 g noodles in plenty of water according to the package instructions; check doneness since cooking times vary.

Immediately rinse the noodles in cold water to remove surface starch, drain and divide between two chilled bowls.

Add the gochujang sauce, chilled broth, cucumber, pear and hard-boiled egg. Serve immediately without prolonged room-temperature holding.