Please prepare the ingredients first.
The size of a 500 won coin is one serving when rolled by hand.

Put water in a pot (need 4 cups but put more than this) and boil it with seafood stock pack to make broth.

Put 2 cups of young radish kimchi soup in a bowl and pour 4 cups of broth into it.

Add 3 tbsp vinegar, 2 tbsp sugar, and 1/2 tbsp salt, which are the ingredients for the soup, and stir well.

Put it in a zipper pack and freeze it in the freezer for about 3 hours to make it thin ice.

For those who want to add boiled eggs, please make it hard-boiled beforehand.
[How to boil 1 egg in the microwave]
@6945011

Slice the cucumber thinly.

Put half the water in a pot and when the water boils, put the middle side into a fan shape and stir with chopsticks so that the noodles do not stick.

Pour in a cup of water when the water is about to boil and overflow.
If you want to overflow again, you can also pour another cup of water, pour about 3 cups like this, and if you want to overflow at the end, turn off the heat.

Wash the noodles several times under running water to remove starch.

Drain through a sieve.

Divide noodles into bowl and pour thin ice stock.

Cut young radishes, cucumbers, and boiled eggs in half lengthwise and sprinkle with sesame seeds.
If you add a little bit of lotus flower to your preference, it tastes like puffed rice.
The crispy and refreshing young radish noodles that you must find in the summer are complete.

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