If your noodle soup always goes lukewarm: put the cooked noodles in the bowl, ladle boiling broth over them, tilt the bowl and pour it back into the pot, repeat 2–3 times, then fill the bowl for real. It's called 토렴 (toryeom) and it heats the noodles and the bowl at the same time. Bonus: the radish left over from making stock can be sliced, dipped in a batter of stock and flour, and pan-fried, and the flavor comes right back. Two tricks, zero extra shopping, my favorite kind of cooking.
🔎 Ref
- 🔗Maangchi — Beef noodle souphttps://www.maangchi.com/recipe/beef-noodle-soup
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