Cold Buckwheat Noodles (Naeng-momil)

Pour 1.5 liters of water into a pot, turn on the heat, and add 10g of dried kelp.

Add a handful of medium dried anchovies and 1/2 handful of dried shrimp (microwaved for 30 seconds) to the pot.

Slice 1/2 an onion and 1 stalk of green onion, and add them to the pot.

Once the water starts to boil, let it boil for about 10 minutes.

Divide the chives to be used as garnish in half and chop them finely.

Grate a small amount of radish, place it in a sieve, and squeeze out the moisture.

Boil the broth for 6 more minutes.

After 10 minutes, do not turn off the heat, but remove all the solid ingredients like the anchovies.

Add 1/3 cup of sugar to the pot and dissolve it.

Add 1/4 cup (50ml) of mirin.

Add 1 cup (200ml) of jin-ganjang.

Add a tablespoon of crushed toasted sesame seeds, boil for about 1 minute, then turn off the heat.

Let the broth cool completely.

Add 1/2 tablespoon of salt.

Add 300g (2 servings) of fresh buckwheat noodles and boil for about 4 minutes.

Drain the cooked noodles in a sieve and rinse with cold water to completely remove the starch.

Place ice in a bowl and pour in the cooled broth.

Add the noodles, grated radish, chopped chives, crushed sesame seeds, and about 1cm of wasabi as a topping to finish.