Preparation:
Bring a large pot of water to the boil and cook the buckwheat noodles for 3-5 minutes until cooked (they should be still al dente but not too tough or overly elastic). Drain, then rinse well in cold water and set aside.
Mix together the sauce ingredients: kochujang, red pepper powder to taste, vinegar, oil, garlic, sesame seeds, sugar, and spring onions.
To serve, place a portion of cooked lukewarm, noodles in each howl, and top with a generous spoonful of the chili sauce, followed by a slice or two of boiled beef, a slice of Korean radish or tong chimi, and half a hard-boiled egg. Mix well before eating. Serve with a cup or mug of beef broth on the side. |
