Buckwheat porridge with fried onion and fresh cucumber.
Heat the oil in a saucepan, fry the chopped onion in half rings. Pour buckwheat, warm up.
Pour 2 tbsp. boiling water, reduce heat, cook covered for 20 minutes.
Grate the cucumber using a food processor or Korean carrot grater to make long thin pieces. Season buckwheat to taste, stir in cucumber, sprinkle with green onions. Bon appetit!