Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They’re dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef’s salad.
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- 1⁄2 Asian pear, peeled and cored, plus 1/2 cup thinly sliced
- 1 apple, peeled and cored, preferably Gala or Fuji
- 1⁄2 cup gochujang
- 4 tbsp. light corn syrup
- 2 tbsp. gochugaru, finely ground
- 2 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. toasted sesame seeds
- 1 tbsp. mirin
- 1 tsp. black pepper
- 2 garlic cloves, minced
- 6 oz. dry buckwheat noodles
- 1⁄2 cup shredded red cabbage
- 1⁄2 cup thinly sliced cucumbers
- 1⁄2 cup thinly sliced carrots
- 1⁄2 cup thinly sliced red onions
- 1⁄2 cup thinly sliced mugwort leaves
- 1⁄2 cup perilla leaves, thinly sliced
- 1⁄4 cup mung bean sprouts
- 2 soft-boiled eggs
- In a blender, puree the 1⁄2 Asian pear and apple until smooth then scrape into a bowl and stir in the gochujang, corn syrup, gochugaru, sugar, soy sauce, sesame seeds, mirin, pepper, and garlic.
- In a large pot of boiling water, cook the noodles until al dente. Drain, transfer to a bowl of ice water, then drain and let dry on paper towels.
- Divide the cold noodles between two plates then top with the cabbage, cucumbers, carrots, onions, both leaves, and bean sprouts. Drizzle each serving with 2 tablespoons of the sauce then top with a halved soft-boiled egg. Leftover sauce can be refrigerated for up to 1 week.