Kimchi Mixed Noodles with Gochujang Sauce

• aktive zeit: 1 hour

Zutaten

2 eggs

FOR THE SAUCE

225g Chogochujang (360g Gochujang + 90g rice vinegar + 50g sugar, mixed)

2½ tablespoons honey

2 tablespoons plus 1 teaspoon hansik ganjang

¼ Korean (Asian) pear or apple, cored

⅞ medium onion

1 garlic clove, peeled

3 tablespoons (25 g) coarsely ground gochugaru

Kosher salt

5 ounces (140 g) someon (Korean wheat noodles)

½ cup (100 g) sliced cabbage kimchi (½-inch/1 cm slices)

¼ medium cucumber, thinly sliced

1 teaspoon perilla oil

Sesame seeds

Anweisungen

Place the eggs in a small pot, cover with cold water, and bring to a boil over high heat. Boil the eggs for 9 minutes (or 8, if you want a creamier yolk), then remove and rinse under cold water. Peel the eggs and cut in half; set aside.

MAKE THE SAUCE: In a blender, combine the chogochujang, honey, ganjang, pear, onion, and garlic and blend well. Stir in the gochugaru by hand until incorporated. Set aside.

Bring 8⅓ cups (2 L) lightly salted water to a boil in a large pot over high heat. Fill a bowl with equal parts ice and water.

Add the noodles to the boiling water and cook for about 4 minutes (cooking times vary by brand, so check the packaging).

Quickly drain the noodles in a sieve, then set the sieve in the ice bath and let cool completely.

In a small bowl, mix 1 tablespoon of the sauce with the kimchi.

In a large bowl, mix the noodles with ⅓ cup (80 ml) of the sauce, then divide them evenly between two bowls.

Top each evenly with the cucumber, the seasoned kimchi, and a halved soft-boiled egg. Finish with a drizzle of perilla oil and a sprinkle of sesame seeds.

Notizen

From: ‘Jang’ by Mingoo Kang