Spicy Somyeon Noodles with Gochujang and Kimchi

What you need

• 200 g (7 oz) somyeon, thin wheat noodles
• 3 tbsp gochujang
• 1 tbsp gochugaru, Korean chili flakes
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely grated
• 1 tbsp toasted sesame seeds, plus extra for serving
• 80 g (1/2 cup) kimchi, well fermented, finely chopped
• 1 small cucumber, cut into thin matchsticks
• 2 eggs

Method

Restated from the original video

1. 1

   Put the eggs in a small pan of boiling water and cook for 9 min, then cool them in cold water and peel.

2. 2

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

3. 3

   Stir the kimchi into the sauce.

4. 4

   Bring a large pot of water to a boil and add the noodles, stirring so they do not clump.

5. 5

   Cook until just tender, 2-3 min. If the pot threatens to boil over, add a splash of cold water.

6. 6

   Drain the noodles and rinse them under cold running water, rubbing them between your hands to wash off the starch.

7. 7

   Drain well, shaking out as much water as possible so the sauce does not dilute.

8. 8

   Add the noodles to the bowl and toss until every strand is red and coated.

9. 9

   Divide between two bowls, top with the cucumber, halve the eggs and set them on top.

10. 10

    Scatter over more sesame seeds and serve cold.

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