Serves 2 Prep Time 30 minutes Cooking Time 15 minutes
For the pickled cucumber
- 2 Korean cucumbers
- 1 cup water seasoned with 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon gojuchang
- 1 teaspoon sesame oil
For the spicy dipping sauce
- 1 pear, sliced
- 2 pieces shallots, chopped
- 5 grams ginger, sliced
- 2 cloves garlic, chopped
- 1/4 cup light corn syrup
- 1 tablespoon soy sauce
- 3 tablespoons apple cider vinegar
- 2 teaspoons sesame oil
- 2 stalks spring onions, chopped
- 1/4 cup gojuchang
For the soup stock
- 8 cups chicken stock
- 1 piece kombu kelp
- 1 tablespoon white vinegar or to taste
- salt, pepper, and sugar
- 100 grams buckwheat noodles, boiled until al dente then soaked in ice cold water until ready to serve
For the toppings
- 2 hard boiled eggs, halved
- 1 pear, sliced into thin strips and soaked in water with 1 tablespoon sugar
- 1 stalk leek, shredded
1 Make the pickled cucumber: Slice each cucumber lengthwise and scrape off seeds. Peel or slice thinly into 2-inch strips. Soak cucumber in salted water for an hour then wash to remove salt; drain.
2 In a bowl, mix together sugar, vinegar, gojuchang, and sesame oil. Add drained cucumber and chill overnight.
3 Make the spicy dipping sauce: In the bowl of a food processor, mix together all the ingredients; puree. Set aside.
4 Make the soup stock: Boil chicken stock and add kombu kelp; boil for 5 minutes. Remove kelp and season stock with vinegar, salt, pepper, and sugar. Let it simmer until it boils again; strain. Chill until cold before serving, or refrigerate overnight.
5 To assemble, drain buckwheat noodles from iced water. Arrange the noodles on two serving bowls. Pour in cold chicken stock and top each bowl with 1 sliced egg. Garnish with pear slices, pickled cucumber, and shredded leeks. Serve cold with spicy dipping sauce on the side.
Photography by Aldwin Aspillera | Food Styling by Katherine Sion of Heny Sison Culinary School | Prop Styling by Rachelle Santos