Mul Naengmyeon with Pear, Cucumber and Quick Packaged Broth (2 Servings)

Mix two broth packets with 960 ml cold water and chill in the freezer about 4–5 hours until slushy, checking it does not freeze solid.

Cut half a cucumber into fine strips; toss with 1/2 tsp salt, 1/2 tsp sugar and 1 tbsp vinegar and let stand.

Slice half the pear thinly and soak briefly in 240 ml water with the remaining 1 tsp sugar; grate the other half and squeeze out its juice.

Stir the pear juice and a little cucumber pickle liquid into the icy broth; adjust the tang with more pickle liquid to taste.

Boil 280 g dried noodles as directed on the package, around 3–5 minutes, until the centers are cooked.

Drain and rinse noodles several times under cold water, cool in ice water and drain thoroughly.

Divide noodles between two bowls, pour over cold broth and top each with cucumber, sliced pear and half a hard-boiled egg.

Sprinkle ground sesame over both bowls; add mustard oil sparingly if desired and serve immediately.