Korean Cold Spicy Noodles (Bibim-Naengmyeon)

Make the spicy sauce. In a food processor, add in the white onion, garlic, scallions, ginger, soy sauce, gochugaru, rice vinegar, gochujang, sugar, honey, and sesame oil. Mix until evenly combined, it should be thick and paste-like.

In a large bowl, mix the soup base from mul naengmyeon kit with 2 cups of water per serving. Add in ice cubes and place into the freezer to chill.

In a large pot over boiling water, add in 4 servings of noodles from the mul naengmyeon kit. Cook 4 minutes, then drain and rinse with cold water. Set noodles aside in a bowl and add in ice cubes to chill the noodles.

In serving bowls, split up the chilled noodles. Divide the chilled broth over the noodles, then top with the spicy sauce.

Use a microplane to grate some frozen cucumber, frozen kimchi, and frozen pear over the top of the bowls. Cut the remaining pear and cucumber into matchsticks and add those onto the bowls.

Cut the eggs in half lengthwise and garnish the bowls with egg halves plus sesame seeds. Serve and enjoy immediately!