Serves 2 in 20 mins
FOR THE SAUCE:
3 tablespoons gochujang
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon roasted white sesame seeds
FOR THE NOODLES:
6 ounces somyeon (thin wheat flour noodles) or soba
1 cup salad mix or leafy greens
½ cup julienned cucumber
¼ cup julienned carrot
OPTIONS:
Mix ½ cup kimchi (about 3 1/2 ounces), chopped into 1/2-inch pieces, plus 1/4 cup kimchi juice
or
Coleslaw or red cabbage which pickle a bit it rice wine, sesame oil, citrus and gochujang or similar
Perilla leaves (often called sesame leaves), chopped (Skip if not available – substitutes not good)
Gim (roasted seaweed sheets), crumbled or crushed
2 soft or hard-boiled eggs, halved y chilled, warm or at room temp as preferred.
Grilled pork belly
Bring a pot of water to boil.
While the water comes to a boil, prepare the sauce:
In a small bowl, mix all the sauce ingredients.
When adding the sesame seeds, crush them gently to release a deeper flavor.
Stir sauce to combine, then set aside. (Makes 3/4 cup.)
Cook the noodles according to package directions, making sure not to overcook.
Once cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.
In a large mixing bowl, combine the noodles and the sauce.
Mix well with clean hands.
(This adds sohn mat, Korean for “the taste that comes from one’s hands” or “a homemade taste.”)
Divide the mixed noodles between two bowls.
Top with small piles of salad greens, cucumbers and carrots, plus your optionals