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Kitchen Guy's
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2 large cucumbers, cut into long skinny shreds |
1 tsp. sesame seeds |
*Kim Chee is a Korean cabbage salad, fequently quite spicy. If your supermarket carries it, it will be displayed near the won ton wrappers, bean sprouts and fresh ginger in the produce section.
Here's how to make it:
In a large mixing bowl combine the cucumbers, kim chee, soy sauce, sesame oil, garlic, sesame seeds, vinegar and sugar and distribute evenly. Set aside.
Bring 10 cups of water to a boil and add noodles. Cook for about 7 minutes, stirring to prevent clumping. Korean buckwheat noodles are very thin and cook quickly. Strain and run through cold water to chill.
Add half the strained noodles to the salad mixture and toss gently to dress the noodles. With the remaining half, arrange on top of the salad in a decorative swirl to present in an authentic Korean style.