Gather a blender or mixer at home. If you don't have a high-end one, a basic model costing around 20,000 to 25,000 won will suffice for home use.

Take an apple (70g). You can leave the skin on or peel it if preferred, then roughly chop it and add it to the blender.

Take a pear (80g), chop it roughly, and add it to the blender.

Add onion (50g) to the blender. It is the smallest quantity among the fruits and vegetables.

Pour 3 tablespoons of pineapple juice into the blender. This adds a sweet and tangy flavor to the mix.

Blend the mixture for about 30 seconds if using a basic blender. Check the consistency, ensuring the apple skin is finely blended. Adjust blending time as needed.

Transfer the blended mixture to a bowl. Use a spatula to scrape out any remaining mixture from the blender.

Add 2.5 tablespoons of minced garlic to the blended mixture. Garlic is a key flavor, so don't skimp on it.

Add 5 tablespoons of fine red chili powder (gochugaru) to the mixture. Use fine powder meant for general cooking, not for specific dishes like tteokbokki. Adjust the amount based on spice preference, but maintain the total at 5 tablespoons.

Add 2 tablespoons of sugar to balance the flavors.

Add 1 tablespoon of MSG (Miwon) to enhance the umami flavor.

Add 0.5 tablespoons of dashi powder (Dashida) for additional depth. Be cautious not to overuse it to avoid an overpowering taste.

Add 2 tablespoons of soy sauce (regular, not soup soy sauce) to the mixture.

Add 2 tablespoons of vinegar (preferably Hanman vinegar) to give a tangy kick.

Stir the mixture well to combine all ingredients. Ensure the powders are fully dissolved into the liquid components.

Refrigerate the sauce for 1 to 3 days to allow it to mature. This helps the chili powder to swell and the flavors to meld, resulting in a thicker consistency.

After maturation, stir the sauce again with a whisk to ensure all components are well mixed before use, as liquids like soy sauce may settle at the bottom.

Boil water in a large pot. Use plenty of water (around 4L if possible) to ensure the noodles cook evenly without the temperature dropping too much.

Add the naengmyeon noodles to the boiling water. Follow the package instructions, which typically suggest boiling for about 40 seconds. If using a smaller pot, extend the boiling time to about 1 minute as the water temperature may drop.

After boiling, quickly drain the noodles using a colander and rinse them thoroughly under cold or ice water to remove excess starch and stop the cooking process. This step is crucial for the texture.

Drain the noodles well, squeezing out excess water by hand if needed, and shape them into a neat mound for serving.

Place the prepared noodles in a serving bowl. Optionally, place some of the seasoning sauce at the bottom of the bowl before adding noodles for bibim naengmyeon style.

For water naengmyeon, pour 1L of cold broth over the noodles. For bibim naengmyeon, skip the broth or use less.

Add 1 tablespoon of the prepared seasoning sauce on top of the noodles or mix it in, depending on the style (water or bibim naengmyeon).

Add toppings like sliced pear, cucumber, and naengmyeon radish (optional, based on preference).

Sprinkle sesame seeds over the dish for added flavor and texture. Optionally, drizzle a small amount of sesame oil if desired.

Mix well if preparing bibim naengmyeon, or enjoy as is with the broth for water naengmyeon. Serve immediately, ideally with a slight icy texture in the broth if possible.