Simyeon-beop (Mung-Bean Starch Noodles)

Ingredients

• doe (starch yield reference) mung bean
• hop (per 2 doe of mung starch) wheat flour
• pheasant
• omija (magnolia-berry) juice
• honey
• soy sauce

Instructions

1. In the 2nd–3rd month, grind mung beans clean of whole grains and hulls; draw pure water at dusk and soak them (keep them from warming, or they spoil).
2. At dawn wash at the well and grind quickly before the sun is hot; put in a cotton bag, seal, add plenty of cold water, loosen well, and let settle in a large earthen vessel.
3. Next morning ladle off the top water; lay paper over the settled starch and spread ash on top to draw out moisture, then remove the ash, scrape off the starch, dry on a paper-lined tray dust-free, and store.
4. To make noodles: sift clean wheat flour through silk; for 2 doe of mung starch cook a gruel from 7 hop of wheat flour.
5. Mix the mung starch into the gruel, sift, knead while warm, and press through the noodle mold.
6. Rinse the noodles in cold water and hold them in ice water — enough to serve about seven guests.
7. Serve as a summer dish: in honey-sweetened omija juice (no garnish), or in soy-sauce broth (with garnish).
8. For a non-vegetable version, mince and fry pheasant and add it; cook the binding gruel from the fine wheat flour used for sanghwa.