Cold Korean Buckwheat Noodles recipes

Name: 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)