If you love this dish, check out the Burger of the Month. It uses many of the same ingredients.

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the soba.

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  • Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl.

  • Heat a large deep skillet over medium-high. Add the butter. When it melts, add the corn and leeks. Cook, stirring often, until browned in spots, about 5 minutes. Add the gochujang, garlic, and ginger. Cook, stirring often, until aromatic, about 1 minute. Add the kale. Cover and reduce heat to medium-low. Cook, tossing often, until the kale is wilted, about 5 minutes.

  • In a large bowl, whisk the soy sauce, sugar, vinegar, and oil with about 1/3 cup of the boiling water for the soba. (This will melt the sugar into the sauce.)

  • Add the soba to the boiling water. Cook until al dente, about 5 minutes. Drain, then run under cold water to cool. Drain well.

  • Toss the corn and kale, the cold soba, the chopped cucumber, and the sesame seeds with the sauce. Top with sliced cucumber. Pass gochugaru at the table, if desired.

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