Cold Buckwheat Noodles (Memil-guksu)

Steps

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1. 1
   Prepare the toppings: measure out about a quarter cup of Korean pickled radish and chop the green onion.
   ▶ ≈0:15
2. 2
   Toast the seaweed on both sides until it becomes nice and crispy, then set aside as a topping.
   ▶ ≈0:31
3. 3
   Cook the buckwheat noodles (about 2 bundles per 2 servings, though 3 were used here) in boiling water for about 6 minutes until done.
   ▶ ≈0:43
4. 4
   Make the dipping sauce by stirring together the sauce with half a cup of water.
   ▶ ≈0:56
5. 5
   Plate the cooked noodles and garnish with chopped green onion, crispy toasted seaweed, and a small amount of wasabi.
   ▶ ≈1:37
6. 6
   Serve with the dipping sauce on the side, using only a small amount of wasabi so it doesn't overpower the dish.
   ▶ ≈1:46