Chakmyeon

Grind mung beans with millstone and soak in water. After a while, peel the husk off and grind with millstone again. Then pass it through fine fabric and leave. If it is separated to powder with water on it, pour away the water. Do it again and dry the remains. When it is completely dried, pound once and pass it through a sieve. When cooking it, knead a hop of the powder with water. Be careful not to make it too thick. Put it into a large brass bowl by a spoonful and float the bowl on hot water. When the spoonful of dough is cooked, put it into cold water and chop. Serve it with iced Omijacha. If you have no Omija, fry and pound sesame and pass it through a sieve. If cooking soup with the sesame powder serve with the cooked dough in it. With 18 liters of mung beans, you can make three measures of mung-bean powder.