Chewy Cold Noodles with Spicy Gochujang Dressing and Crisp Vegetables

What you need

• 400 g (14 oz) jjolmyeon noodles, fresh; use 250 g dried
• 2 large eggs
• 100 g (3.5 oz) bean sprouts
• 150 g (5 oz) green cabbage, cored
• 1 small cucumber, cut into thin matchsticks
• 1/2 carrot, cut into thin matchsticks
• 4 leaves perilla leaves, thinly sliced, optional
• 3 tbsp gochujang
• 1 tbsp gochugaru, Korean chili flakes
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 2 cloves garlic, grated
• 2 tbsp toasted sesame oil, divided
• 1 tbsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Lower the eggs into a pot of boiling water and cook for 10 min. Move them to a bowl of cold water, then peel and halve them.

2. 2

   In a large bowl, stir the gochujang, gochugaru, vinegar, sugar, soy sauce, garlic and 1 tbsp of the sesame oil into a smooth dressing.

3. 3

   Cut the cabbage into very thin shreds. Keep the cucumber, carrot and perilla leaves ready on a plate.

4. 4

   Drop the bean sprouts into boiling water for 2 min, then lift them out, rinse under cold water and drain well.

5. 5

   Bring a large pot of water to a boil. Loosen the noodles with your fingers and cook until tender but still springy, 3-4 min for fresh, as the package says for dried.

6. 6

   Drain the noodles and rinse them under cold running water, rubbing them with your hands to wash off the surface starch. Drain very well, because wet noodles dilute the dressing.

7. 7

   Toss the noodles in the bowl with two-thirds of the dressing until evenly coated. Add more dressing to taste.

8. 8

   Divide the noodles between two bowls and pile the cabbage, cucumber, carrot, bean sprouts and perilla on top.

9. 9

   Add the eggs, sprinkle with sesame seeds and drizzle with the remaining sesame oil.

10. 10

    Serve right away and toss everything together at the table.

Imported from recetasorientales.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.