Cold Korean Buckwheat Noodles Recipe

Ingredients

• 2  cucumber english peeled thinly sliced
• 2 cloves garlic finely chopped
• 3 tablespoons ground pepper red hot fine (Korean pepper powder)
• 0.3 cup korean honey citron tea paste red (Korean pepper paste)
• 4 servings kosher salt 
• 1 pound soup noodles dried
• 0.5 pound radishes peeled cut into matchsticks
• 0.8 cup rice vinegar 
• 2  spring onion finely chopped
• 0.3 cup sesame oil toasted
• 4 teaspoons sesame seed toasted
• 4 cups savory vegetable cold (chicken, beef or vegetable)
• 0.3 teaspoon sugar 

Equipment

• bowl
• sauce pan
• colander
• chopsticks

Directions

1. In a large bowl, combine 1/4 cup rice vinegar, gochujang, gochugaru, sugar and 1/4 teaspoon salt.
2. Mix well.
3. Add the radish and toss well to combine.Bring a large saucepan filled with water to a boil. Season with salt until the water tastes like the ocean.
4. Add the noodles and cook until they are just tender.Meanwhile, in a medium bowl, combine 4 teaspoons of the toasted sesame oil, garlic, scallions and the remaining 1/2 cup rice vinegar. Stir well.When the noodles are cooked, drain in a colander, rinse well with cold water and drain again. Divide the noodles among four large bowls, mounding the noodles in the center of each bowl.
5. Drizzle each pile with 2 teaspoons of the remaining toasted sesame oil. Top each pile with scallion-garlic sauce, radish mixture, cucumber, sesame seeds and seaweed (called kim) .
6. Pour 1 cup stock around each pile of noodles.
7. Serve with chopsticks and a large, long spoon.Try out these Asian noodles recipes on Food Republic:Dale Talde's Slippery Lemongrass Pork Noodles Recipe
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