Ingredients: Somen, assorted vegetables, radish, cucumber, frozen dongchimi broth, boiled egg

Pickled radish: 1 piece of radish (200g), 0.5T salt, 2T sugar, 4T vinegar, 250ml water

Seasoning: 2T red pepper paste, 2T red pepper powder, 2T vinegar, 2T plum juice, 1T sugar, 1T dark soy sauce, 0.5T minced garlic, 2T sesame oil

1. Slice the radish thinly, add the radish, 0.5T salt, 2T sugar, and 4T vinegar to a bowl and pickle for 20 minutes.

2. Clean the prepared vegetables.

3. In a bowl, make a seasoning sauce of 2T red pepper paste, 2T red pepper powder, 2T vinegar, 2T plum juice, 1T sugar, 1T dark soy sauce, 0.5T minced garlic, and 2T sesame oil.

4. Add 250ml of mineral water to the pickled radish and finish.

5. When 1L of water in the pot boils, add somen and boil for 4 minutes, then quickly wash in cold water.
(Pour water every time it boils)

6. Crush the frozen dongchimi broth into a bowl and add boiled somen, vegetables, pickled radish, egg, seasoning sauce, and sesame seeds.

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   / @dragonrain  

1 cup = 200ml
1T = adult spoon

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