Nyeng-Myun (Korean Noodles in Cold Beef Broth)

This one is for those of you who have access to Korean groceries. Cath and I love this light dish. I'm going to try and find these noodles this weekend.

Nyeng-Myun (Korean Noodles in Cold Beef Broth)
From: Dok Suni
Servings: 4 servings

Ingredients:
3 cups beef broth
3 cups radish kimchi juice
1 1/2 pounds buckwheat and flour noodles

SEASONINGS
4 tablespoons rice vinegar
2 tablespoons hot mustard
2 tablespoons brown sugar
1 tablespoon salt
1 teaspoon beef stock

GARNISH
7 ounces radish kimchi
1 medium-size Korean pear
2 fresh kirby cucumbers
4 hard-boiled eggs

Instructions:
Combine 3 cups of the beef broth with 3 cups of the kimchi juice. Mix in the seasonings. Chill the broth.
Prepare the noodles. In boiling water, cook the noodles for 2 to 3 minutes. The noodles will not clump is the water is hotter than 100 degrees. Strain and rise through cold water. Put aside.
Prepare the garnish. It is faster and easier to use a shredder to cut the vegetables. Cut the kimchi and Korean pear into thin slices, almost transparent. Shred the cucumber, or chop fine. Slice the beef from the broth to use as garnish as well. Halve the eggs. Put aside.
Use a deep and wide bowl to serve this noodle soup. Make a swirl with the noodles and place in the bowl. Gently pour in the broth and, last, add the garnish.
At the table, have rice vinegar, hot mustard, and red pepper flakes ready for the guests to spice up their soup to taste.

They usually serve the soup with a couple thin slices of cold beef that was probably used to make the beef broth.