Step 1

Whisk together starch and 1 cup of water in a bowl until no lumps appear.

Step 2

Fill a large pot with the remaining water and heat it up until you see tiny bubbles form at the bottom of the pot.

Step 3

Right before you stir the starch mixture into the pot, whisk to combine to ensure no starch is set at the bottom of the bowl.

Step 4

Slowly pour it in while stirring. Once the starch is in, turn heat to low and switch to a silicone spatula, if you haven't.

Step 5

Stir the mixture gently until it turns into a semi-translucent paste, about 3-5 minutes.

Step 6

Transfer to a ceramic or stainless steel bowl. Let it set at room temperature for 2-3 hours. You may place it on top of an ice bowl to speed up the process.

Step 7

While waiting, make the sauce. Add minced garlic, salt and toasted sesame oil in a bowl. Then, using the back of a spoon or spatula, crush the garlic to release its flavor. Add the vinegar, soy sauce, and sugar. Mix it well and dilute it with ½ cup of water. Add more water if you prefer a lighter sauce. Refrigerate the sauce until ready to use.

Step 8

Once the jelly is set, it should detach from the bowl easily. If not, gently pull the side from the bowl and invert to a plate.

Step 9

Dab the jelly with water before cutting.

Step 10

Use a jelly scraper or knife to cut it into your desired shapes.

Step 11

Place jelly noodles in a bowl and ladle enough sauce over. Top with chile oil with its sediment, chopped greens, sesame seeds, and toasted peanuts. Serve cold.