Quarter the spring onions, slice the ginger and smash the garlic cloves. Place in a saucepan with the beef stock, pear juice and soy sauce.

Bring to a simmer over high heat, reduce the heat to medium and cook for 15 mins.

Strain the stock into a large mixing bowl, add the ice cubes and stir to combine.

Season with salt, to taste, then store in the fridge until ready to use.

Slice the cucumber into small matchsticks.

Place in a bowl and toss with 1 tsp salt, then add the rice vinegar and sugar and toss to combine.

If you’re making the spicy sauce, place the gochujang, soy sauce, sugar and gochugaru in a bowl.

Grate in the garlic and pear and mix to combine.

Last bit of cooking. Bring a large pot of water to the boil. Season with salt, add the noodles and cook according to the packet instructions.

Drain, rinse with cold water and drain again.

To assemble, place the noodles in a bowl. Top with some of the pickled cucumber and a pinch of kimchi.

Ladle in the cold broth and add some of the spicy sauce.

Add a couple of ice cubes, stir to combine, then tuck in and enjoy.