It's said that you need to clean up the naengmyeon because you eat the roots. Make sure to clean up the area where the roots and stems are connected. Please scratch the small roots, too. - You don't have to press it too hard. - You don't have to scratch it. Relax your hands and scratch lightly - when the skin is peeled - also peel with your hands and handle gently. Remove all damaged leaves as you trim the roots. Please cut the cold noodles in half as big as you can see in the picture. If it's not very small, it's better to cut it into 2~3 pieces.

Blanch the chopped cold noodles lightly in boiling water. Immediately put it in cold water to remove the hot energy. Rinse a couple of times and then soak in cold water again.

Then, pour cold water into another bowl, lightly sweep the cold roots, hold the roots and gently shake them off. After rinsing, press down to remove moisture. It's good to cut the naengmyeon into 2~3 pieces because it gets tangled when boiling with soup. I cut it and used it. My acquaintances asked me why I was rinsing so much. This part could be a difference in personality. But if you soak it in cold water for a while, the soil will fall out, and if you shake it in clean water one by one, the damaged leaves will fall off very well, a lot, and a lot.

I bought the clams that make the bottom soup at the mart, but they're already out. All you have to do is rub it clean. Put the clams, anchovies, and kelp in the water and put them on medium heat. Remove the kelp just before the water boils. Reduce heat to low and simmer for another 10 minutes. After 10 minutes, remove the anchovies for soup and set aside clams.

Strain the soybean paste and red pepper paste in the clam anchovy stock.

Boil the chopped naengmyeon in the broth with soybean paste and red pepper paste.

Add the clams and green onions and finish. :: When you taste it, if it tastes like red pepper paste, it's not boiled enough