Directions:

Soup Base  Leave meat in water for 30 minutes, letting excessive blood out. On high heat place meat in a pot with 10 cups of water. When it starts to boil, reduce from high to medium heat for about an hour. Take out fat and foam on the surface of soup while boiling. Add whole green onion, ½ onion, ginger, and 4 cloves of garlic. Boil for 20 more minutes. Take out meat, and slice into flat pieces.  Save it for topping.   Take out vegetables. Soup Base Seasoning (choose one) 1) Add soy sauce and salt into the soup. (ratio of 5 soy sauce: 1salt). 2) The best way is to add Dongchimi (Water Kimchi). Add 2 cups of Dongchimi water and add salt, if desired. 3) Grind garlic, half chilly pepper, cucumber, onion, daicon, pear separately and mix.  Add the mixture into the soup base and add salt if desired. Put the soup base into the refrigerator and cool it.    Making Ko-myung (tops) Cut daicon into 2 inch X 1 inch size pieces.  Sprinkle salt, and leave it for a while. Squeeze water out, and add finely ground red pepper.  Use your hand to mix them well. Add a little bit of sugar and vinegar. Cut cucumber into thin strips. Add salt and leave it for a while.  Squeeze water out. Cut pear into thin piece. Boil an egg and cut it half.  Noodle Boil water in a big pot, and add Neng Myun noodle (buck wheat). Separate noodle chunks before boiling them.  In about a minute, take out one string and if it is chewy, turn off the heat and wash under cold water.   Serve In a big bowl, place noodle, and add meat slices, daicon mixture, cucumber, pear piece, and half of a boiled egg. Pour cold soup base over it until noodle is 2/3 covered with soup. Serve with vinegar and yellow wasabi, not green wasabi. Gyeu-ja,in Korean.