Dongchimiguksu: cold noodle soup with radish water kimchi

The recipe is here! . Ihttp://www.maangchi.com/recipe/dongchimiguksu Spicy dongchimiguksu Ingredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil ½ cup worth cucumber, cut into matchsticks 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar 3 tbs kimchi juice halved hard-boiled egg Directions: Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately. Non-spicy dongchimiguksu ngredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks ½ cup worth cucumber, cut into match sticks. Set aside 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar halved hard-boiled egg Directions: Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately.