In a pot, combine 4 cups of water, 7 large dried anchovies, and a few pieces of dried kelp.

In a separate pot of boiling water, cook 2 eggs for 8 minutes.

Prepare the anchovies by removing their heads and guts to prevent a bitter taste.

Bring the stock to a boil over medium-high heat, cover, and simmer for 20 minutes.

Remove the cooked eggs and place them in cold water to cool.

Strain the finished stock through a sieve into a bowl and let it cool down.

Measure out 3 cups of radish water kimchi (dongchimi) broth into a large bowl.

Take out about 1 cup of radish slices from the kimchi jar.

Julienne the radish slices into thin matchsticks.

In a bowl, season the julienned radish with hot pepper flakes and sesame oil, then mix well.

Combine the 3 cups of kimchi broth with 2 cups of the cooled anchovy-kelp stock.

Season the combined broth with sugar and stir until dissolved.

Pour the broth into containers and freeze for about 2 hours until it becomes slushy.

Toast and grind sesame seeds in a mortar and pestle for garnish.

Prepare optional garnishes by julienning cucumber and a small Asian pear.

Peel the cooled boiled eggs and cut them in half.

Bring a large pot of water to a boil and cook 200g of somyeon noodles for about 3 minutes.

Drain the noodles and rinse them thoroughly under cold running water with ice cubes to make them chewy. Squeeze out excess water.

Divide the noodles into two bowls. Top with the seasoned radish kimchi, julienned cucumber, and pear.

Pour the slushy, icy-cold broth into the bowls.

Garnish with the halved boiled eggs and a generous sprinkle of ground toasted sesame seeds. Serve immediately.