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

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

rachaelray.com

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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