Ingredients:

  • 3 tbsp Gochujang
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tsp toasted sesame seeds
  • 7 oz somyeon noodles
  • 1/2 cup cucumber, julienned
  • 1/2 cup carrots, julienned
  • 2 large eggs
  • 2 stalks green onion, thinly sliced
  • 1 tbsp kimchi, finely chopped

Instructions:

  1. In a medium mixing bowl, combine 3 tbsp Gochujang, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 clove minced garlic, and 1 tsp toasted sesame seeds. Whisk vigorously until the sugar is completely dissolved and the sauce is smooth.
  2. Boil 2 large eggs in water until the yolks are fully set, then cool, peel, and halve them.
  3. Bring a large pot of water to a rolling boil. Add 7 oz somyeon noodles and cook according to package instructions (usually 3–4 minutes) until tender.
  4. Drain the noodles immediately into a colander and plunge them into an ice bath. Rub the noodles vigorously between your palms under cold running water for 30 seconds to remove surface starch.
  5. Drain the chilled noodles thoroughly. Transfer them to a large bowl and pour the prepared Gochujang sauce over the top. Toss gently with tongs or chopsticks until every strand is evenly coated.
  6. Divide the noodles into two bowls. Arrange 1/4 cup julienned cucumber, 1/4 cup julienned carrots, and 1/2 tbsp chopped kimchi on top of each portion.
  7. Garnish each bowl with one halved boiled egg and 1 stalk of thinly sliced green onion.