1. Soak 200 grams of soba noodles in cold water for 20-30 minutes.
2. For instant noodles, pour beef bones or beef stock into the soup pot, pour the soup package that comes with the bread into the stock, then add one tablespoon of Korean chili sauce, two tablespoons of kimchi soup, stir well, and boil over high heat. Turn the heat to a low heat and cook for 5 minutes, turn off the heat, and let the pot sit in cold water or ice water to let cool. Friends who like a more iced texture can put it in the refrigerator.
3. Take another soup pot, pour half a pot of water, add the soaked noodles under cold water, and cook until just boiling and then turn off the heat.
4. When cooking the noodles, shred the braised beef, carrots, kelp, and cucumber.
5. Rinse the cooked noodles in cold water and rinse until they are not sticky to the touch.
6. Put the washed cold noodles on the bottom of the bowl, evenly place several kinds of silk on the noodles, and finally pour the cold soup on it.
