200g dried maize noodle, 100g young pumpkin, 50g carrot, 2 drops of sesame oil, 1/2 tsp parched sesame, 100g radish, 3g powdered red pepper, 1/2 tbsp sugar, 1/2 tbsp soft soy sauce, a trace of pepper, 130g beef, 140g pork, 30g chicken meat

Swell the maize noodle enough in water. Shred the young pumpkin, preserve it in salt slightly, drain water lightly, roast it in oil slighty. Shred the carrot and roast it in oil while maintaining its color. Cut the radish to the length of 5cm and the thickness of 0.5cm and preserve it in salt, drain water lightly, add the minced garlic, ginger, powdered red pepper, sugar and monosodium glutamate, mix them and make kimchi. Mix the minced garlic, welsh which was cut to the size of a grain, soft soy sauce, pepper, sugar, monosodium glutamate, powdered red pepper, perilla, sesame oil in a vessel to make seasoning. Make the broth for noodle from beef, pork and chicken and cool it completely. Boil the water swelled maize noodle, wash it in cold water, parboil it slightly again and put it warm in the bowl. If dregs settle in the broth which was cooled completely, boil the only upper water, pour it over the noodle, put the spiced soy sauce, pumpkin dish, carrot dish, 1/2 boiled egg over the noodle and garnish with a few grains of sesame. Serve it with kimchi for noodle on the small plate.