Spicy Cold Buckwheat Noodles with Pickled Daikon and Cucumber

What you need

• 300 g (10 1/2 oz) dried naengmyeon noodles
• 3 tbsp gochujang
• 1 tbsp gochugaru, Korean chili flakes
• 3 tbsp rice vinegar, 2 tbsp for the sauce, 1 tbsp for the pickle
• 1 tbsp sugar, for the sauce
• 1 tbsp plum syrup
• 1 tsp soy sauce
• 2 cloves garlic, finely minced
• 1 tbsp toasted sesame seeds, ground
• 1 tbsp sesame oil
• 1 scallion, finely chopped
• 100 g (3 1/2 oz) daikon, sliced paper-thin
• 1 tsp sugar, for the pickle
• 1/4 tsp salt, for the pickle
• 1/2 cucumber, cut into matchsticks
• 2 large eggs

Method

Restated from the original video

1. 1

   Put the eggs in a small pot, cover with cold water and bring to a boil. Simmer 9-10 min, then cool in ice water.

2. 2

   Toss the daikon with 1 tbsp rice vinegar, 1 tsp sugar and the salt. Leave for 10 min.

3. 3

   Stir the gochujang, gochugaru, 2 tbsp rice vinegar, 1 tbsp sugar, plum syrup, soy sauce, garlic, sesame seeds, sesame oil and scallion into a smooth sauce.

4. 4

   Peel the eggs and halve them. Cut the cucumber into matchsticks.

5. 5

   Boil the noodles in plenty of water for 2-3 min, until chewy but tender. Follow the package time if it differs.

6. 6

   Drain, then rinse under cold running water, rubbing the noodles gently until the surface is no longer slippery.

7. 7

   Drain very well and squeeze lightly to remove excess water.

8. 8

   Divide the noodles between two bowls. Top each with half the sauce, cucumber, drained daikon and egg.

9. 9

   Toss at the table until every strand is coated.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.