Prepare all the ingredients. (Tomato and perilla oil are not shown in the photo.)

Peel the winter melon thickly and remove the seeds and pith.

Cut into 1/2-inch cubes (about 1.5cm) and sprinkle with a little extra salt (not listed in ingredients).

Rub the salt into the winter melon and let it sit for a while.

Grate the garlic and ginger.

Combine all the sauce ingredients and mix well.

Roughly chop the kimchi into bite-sized pieces.

Remove the core from the tomato, score the skin, and insert a metal skewer.

Char the tomato over a gas flame to peel the skin.

Cut the peeled tomato into 3/4-inch cubes (about 2cm), leaving the seeds in.

Finely chop the garlic chives.

After a while, the winter melon will release water—squeeze it out well.

Mix all the sauce ingredients together.

Add the sauce to the prepared toppings, cover with plastic wrap,

And chill thoroughly. If you have space, chill the serving bowls too.

Prepare a bowl of ice water.

Bring plenty of water to a boil and cook the noodles.

Cook the noodles slightly softer than usual (they'll firm up in the ice water).

While the noodles are cooking, separate the toppings from the sauce using a strainer.

Add a suitable amount of oil.

Taste and adjust with salt and black pepper.

Once the noodles are cooked, rinse and chill them well in ice water to remove any stickiness.

Press the noodles in a strainer to squeeze out excess water.

Toss the noodles with a little sesame oil and salt (optional step).

Arrange the noodles and toppings in bowls, then pour half the sauce over them.

Finish by sprinkling with garlic chives. Enjoy!