Gochujang (Korean red chili paste)Adjust to taste if too spicy2 tbsp
SugarCan omit if preferred1 tsp
Sesame oil1 tbsp
Toasted sesame seedsGround1 tbsp
Thin wheat noodles (somyeon)About 4 oz113 g
Steps
1
Boil one egg for 8 minutes to make a soft-boiled egg (or 10 minutes for fully cooked).
2
Julienne the cucumber and set aside in a bowl, about ½ cup.
3
Chop the fermented kimchi (about 113g) and add to the bowl.
4
Add ¼ cup of kimchi liquid. If needed, supplement with cold water.
5
Mix in 1 garlic clove (optionally soaked in cold water), 2 tablespoons of gochujang, 1 teaspoon of sugar, and 1 tablespoon of sesame oil into the sauce bowl.
6
Stir all the sauce ingredients together until well combined.
7
Add 1 tablespoon of ground toasted sesame seeds to the sauce.
8
Cook the thin noodles (about 113g) in boiling water for approximately 3½ to 4 minutes until tender. Drain thoroughly in a colander.
9
Rinse the cooked noodles under cold water to remove excess starch and improve texture.
10
Add the drained noodles to the sauce bowl and toss thoroughly by hand or with chopsticks, ensuring the noodles are evenly coated.
11
Transfer the mixed noodles to a serving bowl and garnish with the halved boiled egg, julienned cucumber, and additional toasted sesame seeds.
PrimedTableBETA
