Cold kimchi noodle soup (Kimchimari-guksu: 김치말이국수) recipe by Maangchi

Ingredients

• 3 cups dongchimi broth
• 2 cups anchovy kelp stock, recipe below (or beef, chicken, or vegetable stock)
• 1 teaspoon sugar
• 1 cup fermented radish kimchi from dongchimi, cut into matchsticks
• 1 tablespoon gochu-garu (Korean hot pepper flakes)
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds, ground
• 2 hard-boiled eggs, shelled and cut in halves
• ⅓ English cucumber, cut into matchsticks
• 1 small pear, peeled, cored, and cut into matchsticks
• 200 grams (about 7 ounces) thin wheat-flour noodles (somyeon)
• 4 cups water
• 7 large dried anchovies, the guts and heads removed
• ¼ ounce (7 grams) dried kelp (optional)