Naengmyeon (Korean cold noodles)

Instructions

1. Boil the eggs in water for 10 minutes, then rinse under cold water, peel them and cut them in half.
2. Mix the water, vinegar, sugar and soy sauce in a large bowl, then refrigerate for at least 30 minutes so the broth is well chilled.
3. Cut the cucumber and pear into fine matchsticks, then keep them cool.
4. Cook the noodles for 3 to 4 minutes in boiling water, until tender but still firm.
5. Rinse them several times in very cold water, rubbing them between your hands, until they are well chilled and no longer sticky.
6. Divide the noodles among four bowls, pour in the chilled broth and arrange the cucumber, pear and egg on top.
7. Add a spoonful of gochujang, a drizzle of sesame oil and the sesame seeds. Serve immediately.