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Rachael Ray's Spicy Korean-Style Soba Noodles with Corn, Leeks, Cucumber & Kale

Rachael Ray's Spicy Korean-Style Soba Noodles with Corn, Leeks, Cucumber & Kale


  • 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


  • 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.