- 2 fresh cucumbers, cut into long, skinny shreds
- 10 ounces kimchi , chopped coarse with its juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon crushed garlic
- 1 teaspoon sesame seeds
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 14 ounces Korean wheat-flour noodles in dried pasta form
- In a large mixing bowl, combine the cucumbers, kimchi, soy sauce, sesame oil, garlic, sesame seeds, vinegar, and sugar, using your hands to distribute the seasoning evenly. Keep aside.
- Bring 10 cups of water to a boil, then add noodles. Cook for about 7 minutes, stirring to prevent clumping. Korean wheat-flour noodles are thin and cook fairly quick. Strain and run through cold water to chill.
- Add the strained noodles to the salad mixture and mix roughly to dress the noodles. Put some ice in a shallow bowl, the noodles on top in a neat swirl, then use some of the salad mixture to spread over the top. Complement with Korean barley tea water to make the meal even more complete.