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Noodles in cold broth with young radish leaves.

Main IngredientsBibim-naengmyeon with Yeolmu Kimchi

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Directions for Use

To make this easy, simple, and refreshing noodles in cold broth, you shall:

Step 1:Mix the powder broth with 800 ml of water in a big bowl/container. Freeze for 4 to 5 hours until slushy.
Refrigerate the powder broth mix with 400 ml water and 440 grams of ice cubes in a big bowl/container. Take it out when ready to serve.

Step 2:Pickle the cucumber with salt, vinegar, and ½ teaspoon sugar in a medium bowl. Mix to combine well for later use.

Step 3:Soak the pear slices in sugar by mixing 200 ml water with 1 teaspoon sugar.

Step 4:Use a cheesecloth to squeeze the juice out half of the pear slices (roughly 100 ml of juice). Leave the other half in the sugar water for later use.

Step 5:Bring 400 ml water to a boil in a large, deep pot. Add the noodles and stir occasionally. Cover and cook for 3 to 5 minutes until noodles are chewy and soft.

Step 6:At the same time, boil an egg in a smaller pot with some water for roughly 5 to 6 minutes. Turn off the heat. Leave the egg in the water for 1 to 2 minutes. Peel the egg and set aside in some ice-cold water.

Step 7:Drain noodles and rinse under running water until each noodle is separate, cold and not slimy.

Step 8:Put the noodles in a big bowl filled with cold water and ice cubes. Rinse them again and drain. For 2 servings, divide them into 2 bowls.

Step 9:Mix the icy broth with some pickled cucumber juice and the pear juice before pouring them into the bowls.

Step 10:Garnish with some sesame seeds, yeolmu kimchi, pickled cucumber, and pear slices. Put half of an boiled egg and some mustard oil to each bowl.

Step 11:Serve immediately. (OPTIONAL) If you like spicy, add a tablespoon of Korean hot pepper paste to make it more flavorful.

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