Ingredients
- Somyeon noodles
- Gochujang (Korean chili paste)
- Gochugaru (Korean chili flakes)
- Rice vinegar
- Soy sauce
- Sugar
- Minced garlic
- Minced ginger
- Sesame oil
- Cucumber, julienned
- Carrots, julienned
- Lettuce, chopped
- Kimchi (optional)
- Hard-boiled egg, sliced
- Sesame seeds for garnish
Instructions
- Boil water and cook somyeon noodles for 3-4 minutes. Drain and rinse under cold water.
- Prepare your vegetables by julienning cucumber and carrots, and chop lettuce or kimchi.
- In a bowl, whisk together gochujang, gochugaru, rice vinegar, soy sauce, sugar, garlic, ginger, and sesame oil to make the sauce.
- Combine the cold noodles, vegetables, and sauce in a large bowl. Toss until evenly coated.
- Garnish with sliced hard-boiled egg and sesame seeds. Serve immediately.
Notes
- Adjust spiciness by modifying gochujang and gochugaru amounts.
- Add protein like sliced beef, grilled chicken, or tofu if desired.
- Get creative with vegetables like bean sprouts or spinach.
- Kimchi adds great flavor and crunch; consider its addition.
- For a vegan version, omit the egg and substitute honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: No-cook
- Cuisine: Korean
- Diet: Vegan option available