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This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. Somen is the Japanese name for the type of dried wheat noodle to use here; in Korean they are called somyeon. The noodles are slender and creamy white; look for them, often packaged in bundles, in the Asian section of the grocery store or in Asian markets. Gochujang is a Korean fermented red pepper paste—it's an essential ingredient is this dish. Made with ¼ cup gochujang, the noodles are assertively spicy. To turn down the heat, reduce the amount to 3 tablespoons. If you like, add a halved or quartered hard- or soft-cooked egg on top of each portion.
tablespoons unseasoned rice vinegar, plus more as needed
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