Asian pear and a touch of sugar tame the heat of gochujang in this Korean cold noodle dish, while rice vinegar adds a satisfying tang.
In a small pot, add the kombu and ⅔ cup cold water. Bring to a boil, then stir in the katsuobushi and immediately turn off the heat. Set the dashi stock aside for 15 minutes.Set a fine-mesh strainer over a liquid-measuring cup. Strain the dashi, pressing on the solids with the back of a spoon. Measure ½ cup dashi and reserve any remaining for another use.Purée the dashi, garlic, pear, and shallots in a blender until smooth.
Add the gochujang, sesame oil, sugar, soy sauce, and rice vinegar, and pulse until combined. Transfer the sauce to an airtight container and refrigerate at least 2 days before using.In a medium bowl, add the noodles and 3 tablespoons sauce, or more to taste. Reserve remaining sauce for another use. Using tongs or a gloved hand, toss well to coat. Transfer to a serving bowl and top with the cucumber, kimchi, and egg. Serve immediately.
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