the host of this show "Cooking with Dog."

First, let’s cut the vegetables.

Slice the red onion into thin slices.

Soak the onion in ice water to reduce the pungent taste.

Peel the cucumber with a peeler in a striped pattern.

Cut it in half lengthwise.

Then, slice it into thin slices using diagonal cuts.

Remove the root part of the kaiware radish sprouts

or garden cress and cut them in half.

Now, squeeze out the excess water from the onion

and place it onto a plate.

Next, let’s make the dipping sauce.

To the white sesame paste, add a little soba noodle soup base

and stir to dissolve.

Add the soup base in 2 to 3 steps

to help prevent the sauce from separating.

Add the grated ginger root, stir and the sesame sauce is ready.

Now, let’s cook the noodles.

Place the frozen soba noodles into a pot of boiling water.

Loosen up the noodles on high heat

and then, turn off the burner.

Remove the soba with a mesh strainer

and place it into cold water or rinse under running water.

Next, allow the soba to cool in a bowl of ice water.

Then, squeeze out the excess water

and place the soba into a bowl.

Add the sesame oil

and toss to coat.

This will help to keep the noodles from sticking together.

Now, place the very thin pork loin slices

into the same hot water in the pot.

Stir the slices until they turn white

and place them onto the cutting board covered with a paper towel.

Remove the excess water thoroughly.

Then, cut the pork into bite-size pieces.

Now, arrange the toppings onto the soba noodles.

Add the kimchi, fermented Korean side dish,

red onion,

cucumber

and pork slices.

Finally, distribute the kaiware radish sprouts on top.

A number of different Japanese toppings go great with this recipe.

Try adding tempura, toasted nori seaweed

or natto, fermented soybeans.

Dip the soba and vegetables into the chilled sesame sauce

and enjoy the refreshing crisp taste.

Along with the noodles,

this recipe offers a full balanced meal with meat and vegetables.

Good luck in the kitchen.