Gangwon-Style Corn-Starch Olchaengi Guksu (2 Servings)

Wash and shred the cucumber, then chop kimchi. Fill a large bowl with cold water and set up a stable heatproof perforated strainer with roughly 4–6 mm holes.

Before heating, whisk 180 g corn starch, 720 mL cold water and 2 g salt in a saucepan until smooth. Stir again just before heating as starch settles.

Heat on medium-low, stirring continuously across the bottom and sides. Once thick, reduce to low and cook while stirring until glossy and evenly set like starch jelly. Watch for hot splashes.

Add one ladle of hot paste to the stable strainer and gently press with a spatula to drop short tadpole shapes into cold water. Do not overfill; avoid burns.

Let the short noodles set in cold water and drain. Commercial corn starch gives a paler, sometimes more fragile result than the traditional version, so use a spoon.

Mix 2 tbsp soy sauce, 1 tsp chili flakes, 1 tsp garlic and 1 tsp sesame oil for the dressing.

Divide noodles between two bowls and top with kimchi and cucumber. Add the salty dressing gradually and optional sesame seeds, and serve promptly.