Spicy chilled Korean noodles

Boil the ramen in a sauce pot of water four to five minutes until tender.

Drain and immediately run cold water over the noodles to stop the cooking and chill them.

Move them to a paper towel lined bowl and dab off the excess water until they have an almost matte sheen.

Stir gochujang, soy sauce, sesame oil, rice vinegar, honey, kimchi juice and paprika or gochugaru together in a medium bowl.

Slice about 50 grams of kimchi into julienne as wide as the noodles and add it to the sauce.

Add the chilled noodles and stir to combine with the sauce and kimchi.

Plank a two inch length of cucumber a quarter inch thick and cut it into julienne strips.

Slice the scallions very thinly on a bias, letting the blade do the work so the cell walls are not smushed.

Serve topped with the cucumber, scallions, fried crispy seaweed and untoasted sesame seeds.