Spicy and tangy cold buckwheat noodles mixed with gochujang sauce and fresh cucumber julienne.
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In a small mixing bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, sesame oil, and minced garlic until smooth.
Bring a large pot of water to a boil and cook the buckwheat noodles according to package instructions, usually about 4 to 5 minutes.
Immediately drain the noodles and rinse them thoroughly under very cold running water, scrubbing them lightly with your hands to remove excess starch.
Drain the noodles completely and place them in a large mixing bowl.
Pour the prepared spicy sauce over the noodles and toss well using tongs or gloved hands until every strand is evenly coated.
Divide the noodles into two serving bowls and top with the julienned cucumber and chopped kimchi.
Place half a hard-boiled egg on top of each bowl for protein and richness.
Garnish with toasted sesame seeds and seaweed strips before serving immediately while cold.
