Sien-myeon-beop (Mung-Bean Starch Noodle Method)

Ingredients

• mung-bean starch (tojang) flour
• water

Instructions

1. Dampen the finest mung-bean starch, let it clump, then sift through ramie or a fine sieve into a basin.
2. Mix some starch smooth and thin in a footless bowl; float it on hard-boiling water and stir fast until it turns clear, glossy, and clings to a spoon.
3. Knead the paste firm (not too wet) and work it by hand until it stretches thread-like without breaking.
4. Scoop into a hole-bored gourd, hold high over boiling water, and tap so strands drop through.
5. When all strands have run through, drain them — they resemble ramie threads.