Cold Konjac Noodles

Ingredients

Shirataki Noodles(100g), Radish(20g), Vinegar(10g), Salt(0.2g), Sugar(10g) Red Bell Pepper(20g), Cucumber(20g), Korean Pear(20g), Egg(30g) - 국물 : Watery Radish Kimchi Broth(200g), Pear Juice(10g), Red Vinegar Drink(20g) Sugar(10g), Mustard(5g), Vinegar(10g)

Instructions

1. 1

   Blanch the konjac in boiling water.

   
2. 2

   Rinse the blanched konjac in cold water and drain in a sieve.

   
3. 3

   Slice the radish thin and add to vinegar, salt, and sugar to make kimchi.

   
4. 4

   Cut the bell pepper into 5cm lengths, and thinly slice the Korean pear and cucumber the same length, lightly pickling the cucumber.

   
5. 5

   Boil the egg, peel, and cut with thread.

   
6. 6

   Mix Korean pear juice, red vinegar, sugar, mustard, and vinegar into the watery radish kimchi brine. Place konjac noodles in a bowl, top with radish kimchi (③) and the prepared vegetables (④), add boiled egg (⑤), and gently pour in the broth to finish.