Korean Chilled Buckwheat Noodles With Chile Sauce (Bibim Naengmyun)

• Sauce:
• 1/4 cup chopped green onions
• 1 garlic clove, crushed
• 1/4 cup gochujang (Korean chile paste, such as Annie Chun's)
• 2 tablespoons ground Korean chile (gochugaru) or ancho chile powder
• 1 tablespoon toasted sesame seeds
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons lower-sodium soy sauce
• 1 teaspoon dark sesame oil
• Pickles:
• 1/2 cup rice vinegar
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 cup Korean radish or daikon radish, cut into thin 1 1/2 x 1/2-inch slices
• Remaining ingredients:
• 10 ounce uncooked Korean naengmyun noodles or soba noodles
• 24 thin slices Asian pear
• 1 cup julienne-cut English cucumber
• 2 hard-cooked large eggs, chilled and cut in half lengthwise

1. To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.
2. To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.
3. To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.
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green onions, garlic, gochujang, ground korean, sesame seeds, rice vinegar, sugar, lower, dark sesame oil, pickles, rice vinegar, sugar, salt, korean, remaining ingredients, noodles, thin slices asian pear, julienne, eggs

Taken from www.myrecipes.com/recipe/korean-chilled-buckwheat-noodles (may not work)