The ingredients are simple: a bag of buckwheat noodles, a bag of Japanese kimchi, a can of cold noodles soy sauce, a bag of laver strips, a bag of sesame laver (for bibimbap) and a bottle of sake (not a necessity).

The practice is also very simple. Wash the onion, cut it in half, and then chop it.

A handful of noodles (a pack of three), boil a pot of water, put it down and cook for three minutes, then water it twice (that is, add a small glass of water to cool it after the water is boiled); After the noodles are cooked, they are cooled in cold water with ice cubes and then put on a plate.

Put the seasoning on the plate, and the soy sauce is water to soy sauce. I used three more ice cubes for my brother. That would be great.

The finished product, like this, can be served with sake and wheat tea.