Korean cold spicy noodles with kimchi
Makes 2 servings
250 g thin noodles (Best to use somyeon. For this recipe however I used flat noodles)
½ cup kimchi (a traditional Korean side dish of salted and fermented vegetables. You can find a recipe for it HERE)
4-5 tablespoons kimchi juice (see above for the recipe)
1-2 tablespoons gochujang (spicy pepper puree)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 boiled egg
sesame for sprinkling
Boil the noodles in salted water according to the instructions on their packaging (about 5 minutes). Drench them and rinse under running cold water.
Chop the kimchi into small pieces and the cucumber into julienne strips. Mix the kimchi and cucumber with the kimchi juice, gochujang, sugar, soy sauce, rice vinegar and sesame oil. Add the noodles and stir well. Serve the dish cold with ½ boiled egg and sprinkled with toasted sesame seeds.