I made bibim-naengmyeon for lunch! Slightly frozen broth is a mixture of chicken stock and radish water kimchi. The white thin strips of radish are dongchimi. I couldn’t help but to say, “oh, delicious delicious!” until I finished this huge bowl of naengmyeon. I will make mul-naengmyeon tomorrow or the day after tomorrow because I still have lots of dongchimi and chicken stock in my fridge.