Vegetarian Naengmyun (Korean Cold Noodles)

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4 cups vegetable broth

1-inch piece of ginger root, peeled and sliced

1 clove garlic, peeled and sliced

1 green onion, cut into 1-inch pieces

1/4 cup white vinegar

5 teaspoons sugar

2 teaspoons soy sauce


1 small cucumber

1/4 pound Korean radish or daikon

1 small Asian pear

3/4 teaspoon salt, divided

1 teaspoon sugar, divided

1 teaspoon vinegar, divided

1 egg

1/2 cup crushed ice


1/4 pound Korean buckwheat noodles or Japanese soba noodles

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