Learn how to make highly spiced bloodless kimchi noodles! It's so smooth to make and extremely addictive!
Ingredients
- 180 g somen noodles (6.3 oz.)
- half cup aged Kimchi , cut into thumbnail portions
- 85 g Lebanese cucumber or English cucumber (three ounces), chilled, rinsed, seed removed and julienned
- 1 hard boiled egg , halved to serve on pinnacle of the noodles
- Bibim Sauce (Mix those in a bowl)
2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Cook the somen noodles in rapidly boiling water until al dente. (Follow the instructions from the package.) Drain the noodles and funky down beneath cold going for walks water for about 1 minute. Stir the noodles with a few tongs or your hand at the same time as it’s under the water. Drain the noodles properly.
- Put together the noodles, Kimchi (& Kimchi juice if any got here out in the course of the slicing) and bibim sauce in a massive blending bowl and mix them nicely along with your arms. (Wear a meals dealing with glove). Serve it in a bowl. Place the cucumber and egg on top of the noodles. Enjoy!