6 to 8ouncesbuckwheat (memil guksu/soba, green tea noodles or somyeon/somen)
1small cucumber, julienned
1medium carrot, julienned
3 to 4red cabbage leaves, julienned
3 to 4Romaine lettuce leaves, thinly sliced
6 - 8perilla leaves (kkaennip), thinly sliced
2 - 3ouncesAlfalfa and/or radish sprouts
1boiled egg, thinly sliced - optional
2 - 3teaspoonsgochugaru (Korean red chili pepper flakes) - adjust to taste
3tablespoonsorange juice or apple or any other fruit juice
2tablespoonsvinegaradjust to taste
1teaspoonhot mustard powder, gyeoja, mixed with 2 teaspoons water (optional)
Mix all sauce ingredients and keep it cool in the fridge.
Prepare the vegetables and keep them cool in the fridge or in ice water (drain well before using).
Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (5 - 6 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make two or three mounds. Place the mounds in a colander to drain.
Place the noodles in the middle of a large platter, and arrange the cold vegetables nicely around the noodles. At the table, you can toss everything together with the sauce or let each person take his or her portion and then mix it with the sauce to taste.
You can practically use any salad vegetables you like, including colorful bell peppers, onions, bean sprouts, watercress, and spring mix.