Ingredients: (2 servings)
200g somyeon (thin noodles)
½ cup shredded cucumber
½ red chilli (sliced diagonally)
1 soft-boiled egg (halved)
1 tsp toasted white sesame seeds
½ cup chopped kimchi
1/3 cup kimchi juice
1 tsp caster sugar
1 tsp rice vinegar
3 tbsp gochujang (Korean hot pepper paste)
1 tsp minced garlic
2 tsp extra virgin sesame oil
1 tbsp toasted white sesame seeds
- Mix all sauce ingredients and keep it cool in the fridge.
- Bring a pot of water to a boil. Add in somyeon and simmer for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Place the noodles in a colander to drain.
- Place noodles in a mixing bowl, add in sauce. Put on a disposable glove and toss well. Divide the noodles into 2 portions and place it in 2 separate serving bowl.
- Top with shredded cucumber, red chilli, soft boiled egg and garnish with toasted white sesame seeds. Serve.