Thank you! Sure! I am guesstimating here, since I kind of eyeballed everything and adjusted according to taste.
2c cubed watermelon
1 large cucumber, peeled
2 Korean red peppers, seeds removed (use red bell for less heat)
1/3c cucumber kimchi
1/4c canola oil (use a neutral oil here, olive oil would taste weird with this combo)
1/2tsp smoked paprika
Salt to taste
Vinegar to taste
Buzz all of this together in a high speed blender and chill. I am guessing that I used about 3tbsp of rice wine vinegar, but definitely adjust according to your own tastes.
Garnish with watermelon, cucumber kimchi, chive oil, and chive blossoms.
The sauce for the noodles was made with doubinjiang, fermented black beans, vinegar, and sugar. I also sprinkled on s spice blend I made using Sichuan peppercorn, cumin, white peppercorn, star anise, and salt (toast everything, then throw it all in a spice grinder).
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