I need a bowl of ripe dongchimi, a bag of commercial naengmyeon broth, a serving of noodles, and a boiled egg. (When I was young, my mom made dongchimi noodles only with thin ice cubed dongchimi soup from a jar buried in the yard, but my taste is already looking for the familiar naengmyeon broth I used to buy from outside.)

I took only radish from Dongchimi and cut it into bite-sized pieces and seasoned it with half a spoon of sugar, sesame salt and sesame oil.

When the water starts to boil in the pot, put the noodles in, pour cold water, and boil it again two or three times When the noodles are cooked, rinse them in cold water several times to remove starch and strain them I'm done boiling noodles.

Naengmyeon broth was put in the freezer, so it was frozen just right. Mix half and half of the broth and dongchimi to make dongchimi broth

Put noodles in a bowl, pour the dongchimi broth, and put the seasoned dongchimi radish and chopped cucumbers on top of the boiled egg