1, the basic ingredients: half a cucumber, 50 grams of beef, 1 package of Korean cold noodles, 1 pear, ginger, coriander a little.

2, cold soup sauce: white vinegar, sugar, soy sauce, lemon juice, chili oil.

3, cucumber cleaned and cut into round slices, with a little salt mixing soft marinade.

4, cucumber and then rinse with cold water to drain, mixed with a little sesame oil spare.

5, cold noodles into the boiling water to cook 6 to 7 minutes, out of cold water, and gently scrub with your hands, remove and drain.

6, the cucumber, beef shank, cabbage, cucumber, kimchi, eggs (boiled), and salt, green onions, minced green onions, minced ginger, sugar, vinegar, sesame oil all in the pot.

7, with a low fire simmering for 50 to 60 minutes, the vegetable part of the fish removed, and filtered with gauze.

8: Remove the beef and slice it.

9: Serve the cold noodles in a bowl and put the sliced beef, sliced cucumber, poached egg and kimchi on top.

10, add chili sauce, refrigerated beef broth, and finally sprinkle with white sesame seeds.