Ingredients

1. •1 Bag of buckwheat noodles
   

2. •1/4 Cup kochu jahng
   

3. •2 Tablespoons soy sauce
   

4. •4 Cloves garlic, finely minced
   

5. •2 Tablespoons distilled vinegar
   

6. •3 Tablespoons white sugar
   

7. •2 Tablespoons kochu garu
   

8. •1 Teaspoon sesame seeds
   

9. •2 Tablespoons dark sesame seed oil
   

10. •2 Scallions, chopped
    

11. •2 Cucumbers, julienned
    

12. •1 Asian pear, sliced
    

13. •1 Cup red onion, thinly sliced
    

14. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
    

Noodles Directions

1 Bag of buckwheat noodles (You don’t need the soup base or the wasabi oil for this dish.)

Cook the noodles as directed. When the water starts foaming, grab a handful of ice and throw it in the pot. It will keep the water from boiling over.  I like my noodles al dente and cook them for only 3 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily. Separate the noodles by rolling them into four equal batches. Set aside.

Sauce Directions

1. •1/4 Cup kochu jahng
   

2. •2 Tablespoons soy sauce
   

3. •4 Cloves garlic, finely minced
   

4. •2 Tablespoons distilled vinegar
   

5. •3 Tablespoons white sugar
   

6. •2 Tablespoons kochu garu
   

7. •1 Teaspoon sesame seeds
   

8. •2 Tablespoons dark sesame seed oil
   

9. •2 Scallions, chopped
   

In a mixing bowl, whisk all ingredients until smooth. Set aside.

Topping

1. •2 Cucumbers, julienned
   

2. •1 Asian pear, sliced
   

3. •1 Cup red onion, thinly sliced
   

4. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
   

Putting It All Together

In 4 large serving bowls, add the noodles. Pour 2-3 tablespoons of the sauce and top with some cucumbers, pears and egg slices. If you want your noodles spicier, add more sauce but be aware, it will set your lips on fire.