The recipe is here! . Ihttp://www.maangchi.com/recipe/dongchimiguksuSpicy dongchimiguksuIngredients:100 grams (3.5 oz) of thin noodles (somyeon)1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ts sugar, ts salt, and 2 ts sesame oil cup worth cucumber, cut into matchsticks2 cups dongchimi broth1 cup water ts salt1 tbs sugar2 ts vinegar3 tbs kimchi juicehalved hard-boiled eggDirections:Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy.Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.Put the noodles in a large serving bowl.Pour the cold slushy broth over the noodles.Add radish, cucumber, and the halved hard-boiled egg.Sprinkle some toasted sesame seeds over top and serve immediately.Non-spicy dongchimiguksungredients:100 grams (3.5 oz) of thin noodles (somyeon)1 cup of dongchimi radish cut into thin matchsticks cup worth cucumber, cut into match sticks. Set aside2 cups dongchimi broth1 cup water ts salt1 tbs sugar2 ts vinegarhalved hard-boiled eggDirections:Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy.Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.Put the noodles in a large serving bowl.Pour the cold slushy broth over the noodles.Add radish, cucumber, and the halved hard-boiled egg.Sprinkle some toasted sesame seeds over top and serve immediately.