Instructions: Start preparing for the dish at least one day before serving. Cut giant white radish in half lengthwise and slice across very thinly. Combine with the Mixture A ingredients. Let stand one day or more to make kimchi.

Bring 10 cups water to a boil and add beef, skim several times until scum is thoroughly removed, then add sliced garlic. Continue cooking over low heat about two hours. When a skewer or fork slides easily into the meat, remove from pot, slice thinly, and mix with the Mixture B ingredients. Add a few drops of light soy sauce and salt to broth while hot. Strain and cool.

Cut cucumbers in half lengthwise and then across into thin slices. Combine with the Mixture C ingredients.

Hardboil the eggs and shell them. Cut a slice off each end for balance; then cut them in half crosswise.

Peel and core the pear, and cut lengthwise into thin slices. Dip in salt water and drain.

Bring a large quantity of water to a boil, and add the noodles. Boil for 4 or 5 minutes, stirring with chopsticks or cooking spoon. Then rinse in cold water, rubbing noodles between your hands.

Separate noodles into four portions and place them in large individual bowls, mounding them in a spiral shape. Place on top in the order given; kimchi, cucumbers, beef, pear and eggs. Garnish with a little shredded red pepper. Pour over a generous amount of chilled soup. Serve with soy sauce, vinegar, and mustard.

This recipe yields 4 servings.

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