Chilled Buckwheat Noodle Bowl

Ingredients

• 300 g buckwheat noodles (soba or mak guksu)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp gochujang (Korean red chili paste)
• 2 whole eggs
• ½ whole cucumber, seedless

Instructions

1. 1

   Bring a pot of water to a boil. Add buckwheat noodles and stir to separate, then cook until tender, about 4–5 minutes.

2. 2

   Drain noodles and rinse under cold running water until chilled, tossing gently to cool evenly.

3. 3

   In a small bowl, whisk soy sauce, rice vinegar, gochujang, and 2 tbsp cold water until smooth. Set aside.

4. 4

   Bring water back to a gentle boil, add eggs, and cook until soft-boiled with jammy yolks, about 6 minutes. Transfer to ice water.

5. 5

   Julienne the cucumber into thin matchsticks using a knife or mandoline.

6. 6

   Divide noodles between two bowls, top with cucumber, peel and halve a soft-boiled egg over each, then pour sauce over and serve immediately.

Tools you’ll need

• large pot
• colander
• small mixing bowl
• whisk
• slotted spoon
• knife or mandoline

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