Ingredients

• 500 g buckwheat noodles
• 1/2 cucumber (75 g)
• 30 g carrot
• 90 g cabbage
• 4 lettuce leaves
• 4 perilla leaves
• 1 green paprika
• 1 red paprika
• 4 boiled quail eggs
• 8 cherry tomatoes
• 30 g peanuts
• 180 g beef shank
• 1 green onion
• 3 whole garlic cloves
• 6 cups water (1.5 L)
• 2 tablespoons gochujang
• 2 tablespoons gochugaru
• 4 tablespoons water
• 2 tablespoons soy sauce
• 4 tablespoons vinegar
• 4 tablespoons sugar
• 2 tablespoons corn syrup
• 2 tablespoons grated onion
• 1 tablespoon chopped green onion
• 1 teaspoon minced garlic
• 1 tablespoon prepared mustard
• 1 tablespoon sesame salt
• 2 tablespoons sesame oil

Instructions

1. Boil the beef, green onion, and garlic in 6 cups of water until the beef is cooked. Cool the beef, slice it thinly, and strain the broth.
2. Slice the cucumber and carrot diagonally into thin strips.
3. Julienne the cabbage, perilla leaves, and lettuce into 0.6 cm strips.
4. Julienne the green and red paprika into 6 x 0.3 cm strips.
5. Mix the gochujang with the remaining sauce ingredients to make the seasoning sauce.
6. Cut the boiled quail eggs and cherry tomatoes in half.
7. Coarsely chop the peanuts.
8. Bring 16 cups of water to a boil, add the noodles, and when the water starts boiling again, add 1 cup of cold water and stir. Boil for 3 to 4 minutes, rinse several times in cold water, portion into servings, and drain well.
9. Arrange the noodles on a large plate, top with the vegetables, beef, tomatoes, and quail eggs, and sprinkle with chopped peanuts.
10. Serve the noodles with the seasoning sauce and mix before eating.