Cold Korean Buckwheat Noodles recipes

Ingredients

• 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)

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