Boil the eggs (hard or soft-boiled to taste), peel and cut in half.
If you're using concentrated mentsuyu sauce, thin out with water to dipping sauce strength and chill in the refrigerator.
Julienne the cucumber, cut the leek in half lengthwise and shred finely. Finely chop the core and mix with the kimchi.
Cook the somen noodles for a slightly shorter time than indicated on the package. Scoop out the somen noodles. Save the boiling water. Rinse well in cold running water and drain well.
Put the pot of noodle boiling water back on the heat and wave the pork slices around in it shabu-shabu style, until cooked. Chill the pork slices immediately in an ice water bath, then drain.
Put the somen noodles on serving plates and pour the mentsuyu sauce over them. Arrange the cooked pork slices, cucumber, kimchi, boiled eggs and shredded leek on top for a colorful dish!
Drizzle on 1 teaspoon of sesame oil per serving, and add a few drops of ra-yu chili oil to taste. Scatter on some sesame seeds as you crush them with your fingers to finish.
Story Behind this Recipe
I love spicy naengmyeon, but it's a bit of a bother to make at home since you need to buy the special noodles and prepare the soup, etc. Here, I made a quick and easy version with ingredients I usually have in stock.
The water the noodles are boiled in is used into cook the meat, cutting down on the number of pots you need to wash. Cook the meat right after rinsing and washing the somen noodles in cold water. Work quickly to prevent the noodles from getting too limp.