Naengmyeon, Korean cold noodles, made both as mul naengmyeon and bibim naengmyeon

Make a stock with dried anchovies, shiitake mushrooms and kelp and chill it.

Season with a pinch of salt, apple cider vinegar, a pinch of hot pepper flakes and a teaspoon of sugar, with water.

For the spicy sauce, grind together a teaspoon of minced garlic, a little ginger, a quarter cup of vinegar and a tablespoon of soy sauce.

Add a tablespoon of sesame seeds, four tablespoons of hot pepper flakes, green onions and corn syrup, which makes it shiny.

Add sesame oil and salt to taste.

The sauce keeps in the refrigerator two or three weeks and is better the day after, because the hot pepper flakes need to soak.

Boil the noodles, then rinse and drain them in cold water until all the starch is washed off, which makes them chewy.

For mul naengmyeon, serve the noodles in the cold stock with mustard melted in.

For bibim naengmyeon, add the spicy sauce to taste and finish with a little more sesame oil, then mix.

Cut the noodles with scissors to eat.