8ouncesbuckwheatmemil guksu/soba or wheat flour noodles (somyeon/somen)
1Kirbypickling cucumber, julienned
3 to 4red cabbage leavesjulienned
3 to 4lettuce leaves
1/2cupthinly sliced kimchi
3tablespoonsKorean chili pepper pastegochujang
1tablespoonKorean chili pepper flakesgochugaru (if you like extra heat)
1teaspoonKorean/Asian hot mustard pasteoptional
2tablespoonssugaror use honey or corn syrup
2tablespoonsrice vinegaror apple cider vinegar
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 one-serving size mounds. Place the mounds in a colander to drain.
Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drop a few ice cubes so the dish can stay cool while eating. The sauce can be served on top or separately.
You can also add a small amount of lemon juice, orange juice, or soda such as coke or sprite for an additional layer of flavor.