Memilmuk

Method

1. 1 Mix the buckwheat flour with 550 ml of cold water until completely dissolved, then heat and stir continuously for 15 minutes.
2. 2 The dough is cooked when it turns a translucent grayish-brown color and stretches into a string when you lift the spoon.
3. 3 Pour into molds, let cool, then refrigerate for 4 hours until the jelly sets.
4. 4 Cook the dried anchovies with kombu for 12 minutes, then strain and cool completely.
5. 5 The broth must be ice-cold; warm water will cause the buckwheat jelly to soften and dissolve right in the bowl.
6. 6 Cut the jelly into strips, pour cold broth over it, then add pickled mustard greens, soy sauce, gochugaru (Chinese chili paste), sesame oil, and sesame seeds.