STEP 1/8
Cucumbers were shredded the day before, seasoned appropriately, and put in a container and put in a refrigerator.
STEP 2/8
Beat the eggs well and bake them one by one in a small heated square pan with cooking oil.
STEP 3/8
Cool the grilled egg garnish, cut it in half, and slice it into thin slices.
STEP 4/8
Mix the kimchi soup with the anchovy kelp stock made in the refrigerator and mix the cucumber that was simply seasoned.
STEP 5/8
If it's bland after tasting it, you can add salt or Joseon soy sauce, and in my house, we add a little bit of Korean buckwheat jangguk or Japanese seasoning tsuyu.
STEP 6/8
While making cold soup with cucumber kimchi soup, noodles were being boiled in the gas fire next to it. White thin noodles go well with it, but there's buckwheat noodles, so boil them, rinse them in cold ice water, and drain them
STEP 7/8
I put enough buckwheat noodles in a bowl and poured cold cucumber kimchi soup.
STEP 8/8
Place plenty of egg garnish on top of cucumber cold noodles, green onions, and sesame seeds.