Ingredients
1 pkg (12 ounces) buckwheat noodles
6 leaves Loose leaf lettuce
1/2 ea small carrot
1/2 ea small daikon radish
1/2 ea small cucumber
2 Tbs hand shredded kimchi
2 ea eggs
Sauce
2 Tbs gochujang
1 Tbs rice vinegar
1 Tbs soy sauce
1 Tbs honey
1 Tbs brown sugar
1 Tbs Korean sesame oil
1 Tbs roasted sesame seeds
Other possible ingredients
Shredded or julienned asian pear
pine nuts
pea or bean sprouts

Directions
1. Buckwheat noodles
1 For dried noodles, soak in lukewarm water until softened.
2 You can get packaged soft buckwheat noodles at most Korean stores. If you get the frozen, thaw them under running cold water. If they are refrigerated, rinse them in cold water.
3 Both kinds - Bring a pot of water to a full boil, add the noodles, and boil for two to five minutes (until desired tenderness - taste test after two minutes).
4 Remove from heat, drain, and rinse in cold water.
2. Eggs
1 Hard boil the eggs, peel, and cut in half from top to bottom.
3. Carrot
1 Slice, shred or julienne in thin stirps.
2 Rinse in cold water, immerse in boiling water for one to two minutes, rinse again in cold water.
4. Radish and Cucumber
1 Slice, shred or julienne in thin stirps.
5. Lettuce
1 Rinse well in cold water, then pat dry. Hand tear into thin strips.
6. Sauce
1 Mix the sauce ingredients together in a small bowl and let stand 15 minutes.
7. Final Mix
1 Put everything except egg in a large bowl and mix well.
2 Place in refrigerator until well chilled.
3 Dish it out in individual bowls, making a small well in the center. Place one half boiled egg in the well.
4 Serve chilled.

Servings: 4