Naengmyeon (Cold Buckwheat Noodles)

• 900 ml Beef broth
• 3 tbsp Rice vinegar
• 2 tsp Caster sugar
• 1 tsp Fine sea salt
• 1 tsp English mustard
• 2 Egg
• 1 medium Cucumber
• 1 large Pear, firm and ripe
• 200 g Soba noodles
• 2 tsp Roasted sesame seeds

1. Pour the beef broth into a mixing bowl and whisk in the rice vinegar, caster sugar, fine sea salt and english mustard until fully dissolved. Taste and adjust with a little more salt or vinegar if you like it sharper. Cover and chill in the fridge until very cold, about 30 minutes.
2. Meanwhile, bring a large pot of water to the boil. Lower in the eggs and boil for 10 minutes, then drain and cool under cold running water. Peel and halve the eggs.
3. Slice the cucumber into fine matchsticks. Peel the pear, then slice it thinly. Keep both chilled while you cook the noodles.
4. Bring a large pot of water to the boil and cook the soba noodles according to the packet timings until just tender. Drain in a colander, then rinse under very cold running water, rubbing the noodles gently to remove excess starch. Drain well, then chill for 5 minutes so the noodles are properly cold.
5. Divide the cold noodles between two bowls and pour over the chilled broth. Top with the cucumber, pear and egg halves, then sprinkle with roasted sesame seeds. Serve immediately while the broth is icy cold.

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