Korean Cold Noodles (Mul Naengmyun)

Ingredients

¼ lb Naengyun Noodles (thin noodles made from buckwheat and sweet potato, but make sure you're not buying soba or memil gooksu)
2 cups chicken broth
2 cups beef broth, unsalted
1 Tbsp brown rice vinegar
2 Tbsp white vinegar
1 small Asian pear, julienned or cut into paper-thin slices
1 egg, hard-boiled and sliced in half
½ Korean cucumber, seeded and then julienned or cut into paper-thin slices
¼ cup pickled radish
Cooked brisket or beef shank, thinly sliced (optional topping)
To Serve: ice cubes
To Serve: vinegar, sugar, and Korean mustard

Steps:

• Mix cooled chicken and beef broths together with vinegar.*
• Add more salt or vinegar to taste.**
• Chill in refrigerator for at least a half an hour if possible.
• Cook noodles according to package directions, about 3-5 minutes in boiling water.
• Drain noodles and rinse well in cold water to stop cooking and eliminate some excess starch.
• Distribute noodles into bowls, mounding at bottom.
• Pour a generous amount of chilled broth and a few ice cubes to cover almost of all of noodles.
• Place half a boiled egg, cucumber and pear slices, pickled radish, and brisket slices on top of noodles.

Link you may want to explore:

http://en.wikipedia.org/wiki/Naengmyeon