"냉모밀" 이렇게 만드면 냉면보다 맛있어요.  "If you make '냉모밀' like this, it's even more delicious than naengmyeon."

Oh, the weather is really hot these days. It's the season for cold noodles, right? Today, I'm going to make a refreshing cold buckwheat noodle dish with simple ingredients to beat the heat. The first thing to do is to prepare the broth. So, I'll pour in 1.5 liters of water. [Applause] I'll turn on the gas stove, then add a piece of dried kelp, about 10g. Next, I'll add a handful of dried anchovies and half a handful of dried shrimp. I microwaved them for 30 seconds. For those of you who have katsuobushi (dried bonito flakes), you can use that instead of dried shrimp. I didn't have katsuobushi, so I'm using dried shrimp. I'll pour them in just like that. I'll also add 150g of radish. Just put it in as it is.

I'll also quarter the green onions like this and then slice them thinly. I'll do the same for the onion and add them together. Now, when the water starts boiling, you'll want to let it simmer for about 10 minutes. I'll use two bunches of chives, and I'll chop these up finely to use as a garnish. Just cut them in half like this and then finely chop them. While the broth is boiling, I'll make sure to grind this thoroughly. I think this amount should be enough. Once it's seasoned, I'll strain it over a sieve and drain off some of the liquid. If you don't drain the excess liquid, it can become very spicy. Please remove some of the liquid. In summer, the broth is poured over the noodles, and the spiciness can become quite intense, so it's better to reduce the liquid a bit.

I'll let it sit for a moment. It's been 6 minutes. At this point, I need to remove the kelp and let it simmer for an additional 3 minutes. It's been 10 minutes. Don't turn off the heat just yet. Leave it as it is and remove any vegetables or debris. Remove everything completely. Now, it's time to season it. I'll add 1/3 cup of sugar. I'm not a big fan of sugar, so I added 1/3 cup, but if you prefer a slightly sweeter taste, you can add a bit more sugar. Next, I'll add 1/4 cup of mirin (sweet rice wine) which is about 50ml, and 200ml of dark soy sauce. Once it comes to a boil, you should remove it from the heat and let it cool down. I'll use a spoonful of toasted sesame seeds. I'll lightly toast the sesame seeds and then use them. Just open and turn them slightly. This amount should be enough. I'll use these and then finish.

After letting it boil gently for about 1 minute, turn off the heat. Now, let it cool down completely. First, add about half a tablespoon of salt. Next, I'll use 300g of moist buckwheat noodles for 2 servings. The cooking time can vary slightly depending on your gas stove, but it usually takes about 4 to 5 minutes.  It's been 4 minutes. I'll strain the noodles and rinse them under cold water. Once they're cooled down, give them a light squeeze to remove excess water. You need to remove all the starch from the noodles. The broth needs to be chilled, and it's good to add ice to it.

First, you need to chill the broth and pour it over the noodles to keep them from getting soggy. Then, add the julienned radish, sprinkle some roasted seaweed flakes, and top it with the previously sliced chives. Sprinkle some sesame seeds on top, and then add wasabi according to your preference, around 1cm's worth. Wow, now that you've made it like this, doesn't it look quite appealing? This is the perfect cold buckwheat noodle dish to enjoy in the hot summer. It's a refreshing treat that helps you beat the heat.Check out the chewy texture of the noodles. They're springy! Viewers, when you go to the supermarket or the market and see fresh moist buckwheat noodles, make sure to buy them and try making this dish. It'll become your ultimate summer food. Have you enjoyed making cold buckwheat noodles today? If so, please send a round of applause!