Changmyeon-beop (Mung-Starch Noodles in Omija Juice)

Ingredients

• mal (yields ~3 doe starch) mung bean
• omija juice
• ice
• sesame

Instructions

1. Split mung beans in the mill, soak until well swollen, dehull, and grind again.
2. Strain in water through a very fine sieve, then through fine ramie cloth, and let settle without cloudiness.
3. Pour off the clear water; keep the cloudy water, let it settle, and pour off the top water again.
4. Dry the settled starch thin on paper, then pound, sift and store it.
5. To serve, dissolve one hop of starch in water (not too thick); put a spoonful in a small brass/pewter bowl, float on hot water and turn evenly until just cooked.
6. Plunge into cold water and slice into flat pieces.
7. Serve in omija juice with ice; if no omija, use roasted, ground, strained sesame broth ('tojang broth'). One mal of mung beans yields about three doe of starch.