1. Wash beef, cut into large pieces, peel and cut onions, and cut green onions into inch pieces
2. Put the beef into the pot, add cold water to cover the beef, add onion, green onion, sliced ginger, garlic cloves and black pepper diced, boil over high heat and remove the foam, turn to low heat and cook for 1 hour and then turn off
3. Take the beef out of the soup, cool it at room temperature, wrap it in a fresh-keeping bag and put it in the refrigerator
4. Use a sieve to filter the beef broth to remove impurities, add salt, light soy sauce, white vinegar, sugar, and appropriate amount of spicy cabbage kimchi juice to the soup and mix it evenly. After cooling down, put it in the refrigerator.
5. Soak the soba noodles in cold water for 30 minutes to soften, put them in a pot of boiling water and cook for about 1 minute. After cooking, remove the noodles, rinse quickly with cold water, and control the water for later use.
6. Cook the eggs in a pot of clear water, remove them and soak them in cold water to cool
7. Take the beef out of the refrigerator and cut into thin slices. Wash and cut cucumber into thin strips. Cut the egg in half. Peel and core the Sydney pear.
8. Put an appropriate amount of soba noodles in a large bowl. Place beef slices, pear slices, shredded cucumber, spicy cabbage, and half an egg on the noodles. Finally, pour in the cold beef broth, drizzle in a little sesame oil, and sprinkle a little white sesame seeds. Enough
