My Korean KitchenSpicy Cold Kimchi Noodles
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Ingredients
Serves 2- 85 g Lebanese cucumber or English cucumber ((3 ounces), chilled, rinsed, seed removed and julienned)
- 1 hard boiled egg (, halved to serve on top of the noodles)
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp rice vinegar
- 180 g somen noodles ((6.3 ounces))
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 cup aged Kimchi (, cut into thumbnail pieces)
- 2 Tbsp gochujang ((Korean chili paste))
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Steps
- Step 1
Cook the somen noodles in rapidly boiling water until al dente (follow the package directions). Drain the noodles and rinse under cold running water for about 1 minute, stirring with tongs or your hand to cool them evenly. Drain thoroughly.
- Step 2
Combine the noodles, kimchi (and any kimchi juice released during cutting), and bibim sauce in a large mixing bowl. Mix well using your hands (wear a food-handling glove). Serve in a bowl, then top with cucumber and egg. Enjoy!
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Cook the somen noodles in rapidly boiling water until al dente (follow the package directions). Drain the noodles and rinse under cold running water for about 1 minute, stirring with tongs or your hand to cool them evenly. Drain thoroughly.
Source: My Korean Kitchen
