Cold Korean Soba

Nutty and firm, buckwheat noodles make soba a wholesome choice. Try this cold Korean version that's refreshing and filling for hot, humid days.

Know more about soba here: 6 Facts About Soba

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
      Learn How to Boil an Egg here
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

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