Spicy Soba Noodles

I love, love, love soba noodles. If you haven’t been able to tell from my blog yet, I love noodles, mostly the semolina variety. But buckwheat makes me happy too.
I got a Tasting Table newsletter recipe in my inbox recently that had this Korean soba recipe that called for Gochujang, a Korean fermented paste. I bought it on Amazon and when I cooked with it I recognized that uber spicy yet tangy and sweet taste that is often found in some of my favorite Korean restaurants — Franchia and Hangawi to name a few.
Anyway, as much as I love spicy food, I found the spice overpowering in the original recipe by Jonah Kim. I made some adjustments, and find this version really good. In this recipe, the soba noodles are served cold; the cold noodles mixed with the hot sauce makes for a very fun flavor. I hope you enjoy!