Ingredients
2 large or 3 medium ears corn, shucked
3 tbsp. butter
2 leeks, white and pale-green parts only, halved lengthwise and thinly sliced
About 1/3 cup gochujang (Korean hot pepper paste)
6 cloves garlic, chopped
1-inch piece of fresh ginger, peeled and grated or finely chopped
1 bunch lacinato kale or Swiss chard, center stems removed and leaves cut into ribbons
About 1/4 cup soy sauce or liquid amino
2 tbsp. (packed) light brown sugar
2 tbsp. rice vinegar
4 tsp. toasted sesame oil
12 oz. soba (buckwheat noodles)
1 English cucumber or 4 small Persian cucumbers, chopped, plus thin slices for serving
3 tbsp. toasted sesame seeds
Gochugaru (Korean-style red pepper), optional, for passing at the table
Preparation
Step 1
Bring a large pot of water to a boil for the soba.
Step 2
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.
Step 3
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.
Step 4
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.)
Step 5
Add the soba to the boiling water. Cook until al dente, about 5 minutes. Drain, then run under cold water to cool. Drain well.
Step 6
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.
