Korean Cold Buckwheat Noodles with Kimchi

Method3 steps · about 30 min

1. 1

   Step 1: To make the gochujang noodle sauce, mix all the ingredients in a small mixing bowl and let it chill in the fridge.

   Uses 5 tbsp Korean chili paste (gochujang) · 2 1/2 tbsp white vinegar · 2-3 tbsp light brown sugar · 2 tbsp carbonated drink (such as Fresca, Sprite, 7-up, etc) · 1 tsp sesame oil · 2 tsp sesame seeds · 1 tbsp corn syrup (optional)

2. 2

   Step 2: Meanwhile cook buckwheat noodles (4) according to the package direction. After adding the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done. Rinse noodles with cold water and drain.

   Cook buckwheat noodles · 10 minUses 4 individual packet buckwheat noodles

3. 3

   Step 3: Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1 to 2 tablespoons per serving. Serve boiled eggs (2) on the side.

   Uses 4 individual packet buckwheat noodles · 1/2 English cucumber (thinly sliced) · 1 carrot (peeled and thinly sliced) · 2 seaweed sheets (gim) (crumbled or sliced) · 1 cup baby radish kimchee (optional) · 2 boiled eggs (slice in half) · 1-2 tbsp prepared chilled sauce per serving