120g buckwheat flour, 800g potato starch, 40g  beef, 82g chicken, 200g carrot, 120 rdish, 20g cucumber, 20g pear, 1/2 egg, 1000g water, 30g soy sauce, 30g salt, 20g welsh, 1g garlic, 20g vinegar, 5g sugar, 3g mustard, 5g powdered red pepper. 

Pour 70~80℃ water into buckwheat flour and knead it. Not knead it too long or keep it too long after kneading. Otherwise the noodle becomes tough. Put dough into  vermicelli-press and press it to make coil. Put beef, pork, chicken, sliced radish into cold water and boil them. Slice cooked beef and pork to the shape of willow leaf and tear chicken. Season broth with salt and soy sauce and cool it. Slice cooked beef and pork for garnishing. Wash radish and cabbage, pickle them with 10g salt slightly and make Kimchi with chopped welsh, minced garlic,sugar and powdered pepper. Cut cucumber to the shape of willow leaf, peel pear and slice it into pieces 5cm long at a angle and then immerse it in weak salty water with 5g salt. Boil egg. Put noodle coil in a noodle bowl and put Kimchi on it. Then put ingredients in the order of cucumber, pear, egg and so on. Finally pour meat juice around bowl and serve it.