• 180 g somen noodles (6.3 ounces)
  • 1/2 cup aged Kimchi , cut into thumbnail pieces
  • 85 g Lebanese cucumber or English cucumber (3 ounces), chilled, rinsed, seed removed and julienned
  • 1 hard boiled egg , halved to serve on top of the noodles
Bibim Sauce (Mix these 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
  1. Cook the somen noodles in rapidly boiling water until al dente. (Follow the directions from the package.) Drain the noodles and cool down under cold running water for about 1 minute. Stir the noodles with some tongs or your hand while it’s under the water. Drain the noodles well.
  2. Put together the noodles, Kimchi (& Kimchi juice if any came out during the cutting) and bibim sauce in a large mixing bowl and mix them well with your hands. (Wear a food handling glove). Serve it in a bowl. Place the cucumber and egg on top of the noodles. Enjoy !!

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