Adapted from a Korean calendar photo
half a pound of London broil, rinsed
1 package of buckwheat noodles
3 cloves of garlic, minced
2 shallots, cut in half
1 hard-boiled egg, sliced thinly
1 small daikon radish, sliced thinly
a few slices of pickled radish or cucumber (from a Korean store)
a few slices of Asian pear
4 tbsps rice vinegar
2 tbsp sugar
1 tsp sesame oil
salt and pepper
1. In a large stock pot, add London broil, garlic, shallots and salt and pepper with enough water and bring to a boil. Reduce heat and simmer for about an hour, or until meat is cooked through, occasionally skimming foam and fat.
2. Strain the broth into a large container, discarding solids. Add half of the rice vinegar, half of the sugar and salt to taste. Place the seasoned broth in refrigerator to chill.
3. Meanwhile, cook buckwheat noodles in boiling water until tender, about 12 minutes. Rinse with cold water several times, gently squeezing the noodles each time to make them chewy. Drain.
4. Soak the radish with the rest of the rice vinegar, sugar and salt. Let stand for a few minutes then drain. Toss and sprinkle red pepper powder and drizzle with sesame oil.
5. When ready to serve, place about a handful of noodles in a soup bowl. Top noodles with meat slices, radish, cucumber, pears and egg. Ladle cold broth. Serve with kimchi and roasted seaweed.