This is knifecut buckwheat noodles made by adding a mixture of buckwheat flour and cold water to boiling broth. Buckwheat Noodle Soup is seasoned with only doenjang and served with gat-kimchi (leaf mustard kimchi).
荞麦粉加凉水和面，擀成薄饼状后用刀切成条状，放入煮开的高汤中熬煮，用家里酿制的大酱调味，然后配着雪里蕻辛奇一起吃。
用涼水與蕎麥麵和在一起做成刀切麵，然後用高湯煮熟，是一道散發著蕎麥清香的原湯刀切麵。僅用自家釀製的大醬調味，跟雪裡蕻辛奇一起吃即可。
そば粉と冷水を混ぜた生地を切り、煮立たせたスープで茹でたそばの香りのカルグクス。テンジャンのみで味付けをし、カラシナキムチを添えて食べる。
