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1
Put 1 cup (200 ml) of water in a pan, and add all the ingredients except for the ground sesame seeds and green onion.
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2
Bring to a boil.
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3
Add the green onion and ground sesame seeds when it comes to a boil, and simmer briefly.
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4
Pour the contents of the pan from Step 2 and 2 cups (400 ml) of water in a bowl.
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5
Chill in the refrigerator until very cold.
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6
Heat some sesame oil in a frying pan and stir fry the garlic and ginger.
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7
When it starts to smell nice add the green onion, then the ground meat.
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8
When the meat is cooked, add the oyster sauce and doubanjiang.
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9
Stir and taste; if it needs more salt, add a little bit.
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10
Finely julienne the daikon radish and cucumber.
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11
Use additional vegetables of your choice.
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12
I recommend bean sprouts and bok coy.
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13
Cook the hiyamugi noodles following package instructions.
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14
Drain and rinse well in water to remove any stickiness as well as cool the noodles.
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15
Drain well.
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16
Put the hiyamugi noodles on a serving plate, pour the soup over it, then add the vegetables and meat.
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17
Top with some sesame seeds and drizzle on some ra-yu oil before eating.
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18
If you'd like the hot version of this dish, warm up the soup at Step 3, and add some ra-yu just before eating.
