Dongchimi-guksoo (cold noodle soup with radish water kimchi), spicy and non-spicy

Mix the dongchimi broth with salt, sugar and vinegar until dissolved.

Freeze two or three hours until the surface is a little frozen, like a slush; or add ice cubes if short of time.

Bring water to a boil. Thinly cut the dongchimi radish and the cucumber into matchsticks.

Spicy version: mix about a cup of radish strips with hot pepper flakes, sugar, salt and sesame oil; no garlic needed since the broth already has it.

Spicy version: add about three tablespoons of kimchi juice to the broth for color and flavor.

Cook the noodles; pour in cold water first, strain, and rinse in really cold water.

In the serving bowl put the noodles, then the cucumber, sesame seeds and the seasoned radish (spicy) or plain radish strips, ice, cucumber and egg (non-spicy), and the slushy broth.