Thinly slice 150 g korean radish and pickle with 10 g vinegar, 5 g sugar, and 2 g salt.
2
Boil 200 g buckwheat noodles according to package directions, then rinse with cold water.
3
Combine 40 g Gochujang, 20 g Soy sauce, 15 g perilla oil, 10 g sesame oil, 10 g gochugaru, 15 g extract, 15 g sugar, 5 g apple cider vinegar, and 10 g garlic for the sauce.
