Memil Makguksu

1. Prepare the cold broth: In a bowl, combine 300 grams water, 15 grams soy sauce (for cold broth), 10 grams sugar (for cold broth), 15 grams rice vinegar (for cold broth), and 2 grams salt (for cold broth). Stir until sugar and salt dissolve. Place 100 grams ice cubes into the broth and chill thoroughly in the refrigerator.

2. Prepare the spicy sauce: In a separate bowl, mix 40 grams gochujang, 10 grams gochugaru, 10 grams minced garlic, 15 grams soy sauce (for spicy sauce), 15 grams sugar (for spicy sauce), 20 grams rice vinegar (for spicy sauce), 10 grams sesame oil, and 5 grams roasted sesame seeds. Stir well until all ingredients are thoroughly combined and the sugar is dissolved.

3. Prepare the toppings: Wash 100 grams cucumber and julienne it into thin strips. Julienne 80 grams napa cabbage kimchi into similar strips. Boil 50 grams chicken egg until hard-boiled, then peel and slice it in half.