Memil-guksu

Method

1. 1 Simmer kombu to make a vegetarian broth, season with soy sauce until mild, and refrigerate for 2 hours.
2. 2 Boil the buckwheat noodles, then rinse with cold water and rub thoroughly to remove the stickiness.
3. 3 Soak the noodles in ice water until they become firm, then drain them.
4. 4 Slice the radish and cucumber into thin strips, then soak them in ice water to make them crispy.
5. 5 Put the noodles in a bowl, arrange the vegetables on top, pour in the cold broth, add a few ice cubes, and sprinkle with seaweed.

With an appliance

• Microwave 28 min

  Replace step 1: microwave kombu with water in a heatproof container at 700W for 7 minutes, stopping before boiling, remove kombu, season, and chill. Keep steps 2 to 5 as is to ensure the noodles and vegetables are very cold and firm.