When summer starts, cold noodles are a dish that comes to mind.

Buying a bowl outside feels refreshing and lifts your spirits, but prices have gone up, so many people are making it at home these days. However, honestly, when you make it at home, it feels a bit lacking.

The broth you make at home is just cool and doesn't have that restaurant flavor.

This is because of the broth and pickled radish. If you get these two right, you can reach almost restaurant-level quality at home.

First, let's talk about the broth.

Many people think, "Broth needs to be simmered for a long time," but haha, restaurants don't do that these days.

For time and efficiency, they adjust the flavor with the ratio of seasonings in pre-made broth. There's no need to boil meat and extract flavors.

For the ingredients, use 1.5 liters of water, 2.5 tablespoons of beef broth powder, 4 tablespoons of sugar, 6 tablespoons of vinegar, and 1 tablespoon of soy sauce.

If you have some extra, adding 1 tablespoon of beef bone extract will enhance the depth of flavor. Put this in a pot and heat it up, just to "dissolve" it.

You don't need to boil it vigorously. Just warm it enough to dissolve the powder and then turn off the heat.

At this point, make sure to add the vinegar only after turning off the heat and letting it cool down a bit. Otherwise, the aroma will dissipate.

Then, cool the broth and put it in the freezer for about 3 hours. It should have a slight icy texture. This is the restaurant feel.

When you take a bite, you'll think, "Ah, this is it." You can also mix in a little cucumber juice if you like.

Next is the pickled radish! This is actually the key to the restaurant-style cold noodles. It's important to slice the radish thin and long. Slice it as thin and long as possible.

The seasoning is 4 tablespoons of vinegar, 2 tablespoons of sugar, and a pinch of salt. Add the radish and let it sit for about 30 minutes to 1 hour.

But here, try adding a little soda. The moment you add it, the flavor will elevate significantly. Enjoy this with the cold noodles, and you're done!

Now for the noodles. This is where many people go wrong. Cooking the noodles may seem simple, but it makes a huge difference.

First, don't just throw the noodles in; you need to loosen them up well. Otherwise, they will clump together when you put them in boiling water.

And if you boil them for too long, it's over. Usually, put them in boiling water for about 1 minute, and once they loosen up, take them out immediately.

And don't just rinse them with water. You need to wash them in cold water or ice water, rubbing them as you rinse.

Keep rubbing until all the starch is gone; this is what gives the noodles that chewy texture you get at restaurants.

Now, put the noodles in a bowl, pour the prepared icy broth over them, and top with pickled radish, cucumber strips, and a boiled egg. You're done.

You can add a little mustard here, but at first, eat it plain, and later, mix in the mustard for two different flavors.

Honestly, if you get this far, it's better than most cold noodle places. Especially the combination of the homemade broth and pickled radish is a big deal.

Using store-bought broth isn't bad, but just making the pickled radish yourself makes a noticeable difference.

In summer, making a bowl at home comfortably is much more satisfying than waiting in line to eat out.

If you do it right the first time, you'll get the hang of it, and it will be easier next time.