Korean Cold Buckwheat Noodles with Kimchi

Ingredients

• 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)
• 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)

Instructions

1. 1

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

2. 2

   Meanwhile cook buckwheat noodles 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.

3. 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 on the side.