Ugh this was so good. I made nabak kimchi a few weeks ago and it fermented so nicely. I thinly sliced the radish and cucumber discs, tossed in the chopped chives and onion, and added fresh sliced sand pear. Added a splash of the liquid to the bottom of my bowl and set it all up in the freezer while I was making the noodles.

I don’t think crab or seasoned laver is traditional but it was freakin delicious. I made the bibim sauce in bulk (Maangchi’s recipe) and I always have some in my fridge during the summer.

It was ice cold and perfect for today (hot and humid here). I think I need to invest in a stainless steel noodle bowl ????