Byeol-changmyeon-beop (Special Starch-Noodle Method)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- wheat flour
- mung-bean starch flour (tojang)
- sesame broth (kkae-guk) OR omija (five-flavor berry) juice
Instructions
- Sift wheat flour finely; mix with an equal half-portion of mung-bean starch flour and knead with water.
- Roll out very thin on a board and cut into strips.
- Boil, plunge into cold water, and when fully cold serve in sesame broth or omija juice.