1. Boil the cold noodles in a boiling water pot, stir with chopsticks from time to time to prevent sticking, and cook for about 1 minute until it becomes soft and has no hard cores.
2. Put it in the prepared ice water and rinse it for 3 to 4 times in a row.
3. Knead the cold noodles lightly to disperse them completely, drain the water, and put them in a bowl.
4. Shred the cucumber and pear; chop the spicy cabbage, cut the egg in half, and slice the beef for later use.
5. Add appropriate amount of soy sauce, white vinegar, salt, sugar, and half a can of Sprite to the beef broth, then add 1:10 ice water (1 part cold noodle soup, 10 parts ice water) to the adjusted juice.
6. Add the cold noodle soup in a good proportion to the bowl of cold noodles.
7. Then add beef slices, kimchi, cucumber, eggs, and ice cubes.
8. Sprinkle with white sesame seeds and enjoy.
