Cold Korean Buckwheat Noodles

• 3/4 cup rice vinegar
• 1/4 cup gochujang (Korean red pepper paste)
• 3 tablespoons fine gochugaru (Korean red pepper powder) or hot paprika
• 1/4 teaspoon sugar
• kosher salt
• 1/2 pound daikon or Korean radish, peeled and cut into matchsticks
• 1 pound dried buckwheat noodles
• 1/4 cup toasted sesame oil
• 2 cloves garlic, finely chopped
• 2 scallions finely chopped
• 2 English cucumbers, peeled and thinly sliced
• 4 teaspoons toasted sesame seeds
• 1/4 cup shredded toasted kim (nori)
• 4 cups cold stock (chicken, beef or vegetable)

1. In a large bowl, combine 1/4 cup rice vinegar, gochujang, gochugaru, sugar and 1/4 teaspoon salt.
2. Mix well.
3. Add the radish and toss well to combine.
4. Bring a large saucepan filled with water to a boil.
5. Season with salt until the water tastes like the ocean.
6. Add the noodles and cook until they are just tender.
7. Meanwhile, in a medium bowl, combine 4 teaspoons of the toasted sesame oil, garlic, scallions and the remaining 1/2 cup rice vinegar.
8. Stir well.
9. When the noodles are cooked, drain in a colander, rinse well with cold water and drain again.
10. Divide the noodles among four large bowls, mounding the noodles in the center of each bowl.
11. Drizzle each pile with 2 teaspoons of the remaining toasted sesame oil.
12. Top each pile with scallion-garlic sauce, radish mixture, cucumber, sesame seeds and seaweed (called kim) .
13. Pour 1 cup stock around each pile of noodles.
14. Serve with chopsticks and a large, long spoon.

rice vinegar, gochujang, gochugaru, sugar, kosher salt, korean radish, buckwheat noodles, sesame oil, garlic, scallions, cucumbers, sesame seeds, cold stock

Taken from www.foodrepublic.com/recipes/cold-korean-buckwheat-noodles-recipe/ (may not work)