.: evil jungle prince :.

For those of you looking for a quick and easy meal, look away! Dongchimi noodles (Korean watery radish kimchi noodles) takes at least three days to prepare, but oh my god is it worth it...

동치미 국수 is unique because unlike most soup bases, dongchimi noodles uses kimchi broth as its base. This kimchi broth is fermented for two days prior to being placed into the refrigerator, where it requires an additional day to cool down. The result, after a hunger-inducing three day wait, is a broth that is pungent, sour, and slightly sweet all at the same time.

1. Start by soaking 10 green chillies in water salted with 1/4 cup sea salt for two days. Rinse and set aside.

2. The night before the chillies are done soaking, cut two daikon radishes into pieces and sprinkle them with sea salt. Let stand over night. Rinse thoroughly the next day.

3. Into a large ceramic vessel, place the radishes, chillies, 2 red chillies, 2 medium carrots sliced into lengths, 5-6 green onions cut into thirds, 1 Asian pear cut into quarters (unpeeled), 2 bulbs of garlic (sliced in half -- and I do mean two BULBS, not cloves), 4 slices ginger.

4. In a saucepan, heat 2 cups water and 1 white onion and cut into two and 2 tsp sugar. Bring to boil. Let cool, discard onion and then add 20 cups of purified cold water. Pour this brine over the vegetables and let stand for two days unrefrigerated to ferment. After two days, place into refrigerator to cool for at least 12 hours.

5. Now, if you're making dongchimi noodles, boil your noodles until ready and then drain, pouring over cold water to stop the noodles from cooking. Place the noodles into some dongchimi broth once the noodles are chilled by the running water. (You can further cool everything down by placing the noodle bowl into the freezer for a minute or two.)