Cooks this dish for paying guests · Verified chef · Answers buyers directly
15 h total90 min hands-onServes 2Hard
35 more verified cooks and this recipe costs $2.99
RISING → POPULARBroth chilled to a slush, buckwheat noodles cut by hand, and nothing to hide behind.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Buckwheat flour000 g
Potato starch000 g
Beef brisket000 g
Beef shank000 g
Dongchimi brine000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buckwheat percentage: what the packet is not telling you
Rinsing noodles in three waters
Making slush broth in a domestic freezer
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 24 of the 31 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: getting the broth to slush without freezing solid — step 19 of 31.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Pak Jung-ho watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Scissors at the table, and why
Vinegar and mustard oil before the first bite, not after
What to do when the noodles clump
The dongchimi-to-beef ratio in the broth, and the freezing schedule that makes slush rather than a block.
Written by Pak Jung-ho. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
15 people cooked it, 89% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 35 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
