Refreshing Chilled Buckwheat Noodles in Broth

Thinly slice the Korean radish or daikon and cucumber. In a small bowl, combine the radish with 1 tablespoon of vinegar and 1/2 teaspoon of sugar. Let it sit for at least 10 minutes to lightly pickle.

Boil the buckwheat noodles according to package instructions, typically 3-5 minutes, in a large pot of boiling water (around 100°C).

Immediately after cooking, drain the noodles and rinse them thoroughly under cold running water. Continue rinsing and gently rubbing the noodles until they are completely chilled and any excess starch is removed. Drain very well.

Slice the hard-boiled eggs in half.

Divide the chilled noodles into two large serving bowls. Pour the very cold beef broth over the noodles. Add a few ice cubes to each bowl to keep it extra cold.

Arrange the pickled radish, sliced cucumber, and halved hard-boiled eggs on top of the noodles. Garnish with toasted sesame seeds.

Serve immediately with extra vinegar, sugar, and mustard oil on the side for individual seasoning preference. Enjoy!