Dissolve beef stock granules in hot water.

Combine soy sauce, vinegar, sugar, and kimchi base with the beef stock.

Adjust sugar and vinegar to taste, then dilute with mineral water to your preference.

Freeze the soup mixture slightly for a refreshing chill.

Bring water to a boil for the egg.

Boil egg for desired doneness (7-12 minutes).

Cook the noodles according to package directions.

Rinse the cooked noodles under cold water.

Arrange noodles in a bowl.

Top with pork loin ham (or other protein), cucumber, tomatoes, apple, mizuna, and kimchi.

Sprinkle with roasted sesame seeds.

Pour the chilled soup over the noodles and toppings.

Garnish with ice for extra cooling.

Serve immediately and enjoy!