Chilled noodles topped with egg garnish and served with cucumber, Korean parsley, and perilla leaves. The noodles, egg garnish, and vegetables are mixed together with a vinegar-based gochujang or seasoned soy sauce.
Ingredients (serve 4)
1 lb (500g) thin dried wheat noodles, 1 lb (500g) Napa cabbage kimchi, ½ cucumber (2½ oz, 75g), 4 lettuce leaves, ½ onion (3⅓ oz, 100g), 2 boiled eggs, 2 sheets toasted laver
Seasoning for noodle 1 tablespoon gochut-garu (red chili pepper powder), 4 tablespoons gochu-jang (red chili pepper paste), 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons corn syrup, 4 tablespoons white vinegar, 2 tablespoons minced green onion, 1 teaspoon minced garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, crushed
1. Remove the seasoning from kimchi and chop them. And squeeze out the excess liquid. Add the sesame oil, sugar and mix well.
2. Cut the cucumber diagonally then cut them into julienne strips.
3. Wash the lettuce and let them drain. Slice them into ½-inch (1-cm) thick segments.
4. Halve onion and cut them into julienne strip lengthwise. Put them into cold water for 10 minutes and let them drain in a colander.
5. Add the ingredients for seasoning and gochut-garu together.
1. In the stockpot, bring 16 cups fresh water to a boil and add the noodles. Bring to a boil and add 1 cup of cold water. Then bring back to a boil and cook for 3~4 minutes or according to the package directions. Drain and rub them under cold water several times. Let them drain in a colander.
2. In a large bowl, place the noodles and seasoning. Mix them well and divide the noodles in individual bowls.
3. Put kimchi, cucumber, lettuce, onion, egg and shredded toasted laver on them.