Cold soba with dipping sauce (Memil-guksu)

Make wasabi paste by mixing wasabi powder with an equal amount of water. Cover and set aside.

Peel a piece of daikon radish, then grate it. You will need about 1/4 cup of grated radish.

Place the grated radish in a strainer over a bowl to drain excess liquid.

Finely chop 2-3 green onions.

Toast a sheet of gim (seaweed) over an open flame on both sides until it's crispy.

Fold and cut the toasted seaweed into thin strips for garnish.

Bring a large pot of water to a rolling boil.

Add 3 bundles of dried soba noodles to the boiling water. Stir to prevent sticking and cook for 6-7 minutes.

While the noodles cook, prepare the dipping sauce by mixing the tsuyu sauce and cold water.

Divide the sauce into two serving bowls. Add the strained grated radish, chopped green onions, and a few ice cubes to each bowl.

Once cooked, drain the noodles into a colander and rinse them thoroughly under cold running water, rubbing them gently to remove starch.

Place the rinsed noodles into a bowl of ice water to chill them completely.

Grab a handful of noodles, squeeze out the excess water, and form them into a small ball. Repeat to make about 6 noodle balls.

Arrange the noodle balls on a large platter, preferably on a bamboo mat to allow any remaining water to drain.

Garnish the tops of the noodle balls with some of the chopped green onions and the shredded seaweed.

Serve the noodles with the dipping sauce bowls on the side. Add wasabi to the sauce to taste just before eating.