Amina Elshafei's Kimchi Bibim-guksu (noodles)

Serves 2 persons

Ingredients:

• 100-120gm Somyeon noodles (dried thin white Korean noodles)

• Mixing kimchi sauce

• 1 heaped tbs gochujang

• 1tbs sesame oil

• 1tbs soy sauce

• 1tbs apple cider vinegar

• 1tbs glucose syrup or caster sugar

• ½ cup thinly sliced The Kimchi Company cabbage kimchi (keep any liquid from chopping)

Garnishing

• 2 hard boiled eggs, shells removed and halved

• 1 small carrot, peeled and thinly julienned

• 1 medium cucumber, thinly julienned

• ½ small nashi pear, peeled and thinly julienned

• White roasted sesame seeds

• Roasted seaweed, sliced thinly

• Perilla leaves, sliced thinly (optional)

 Instructions

1. Bring enough water in a pot until boiling point

2. Whilst water is boiling, prepare garnishing ingredients. Once prepared, place in the fridge until required

3. Once water is boiling add somyeon noodles ensuring to mix gently once added to the water to avoid clumping. Reduce heat to a medium to high heat and cook until the noodles are al dente – remember to mix the noodles a couple of times during cooking

4. When the noodles are ready, drain in a colander and rinse multiple times under cool running water until the noodles have cooled and the water runs clear (to remove any excess starch). Leave to drain further in a colander or continue to soak in iced water until ready to use ensuring to drain before mixing. The noodles should be almost dried prior to mixing

5. Whilst the noodles are draining, add the kimchi mixing sauce ingredients and combine well. Add the drained noodles and toss gently in the kimchi sauce mixture until the noodles are generously coated

6. Divide noodles into two bowls. Equally top with remaining sauce and kimchi pieces followed by the garnishing ingredients.

7. Serve immediately

Serving tip:

If you prefer a spicier version of this dish, add 1tsp of fine Korean gochukaru (dried chili powder) to the kimchi sauce.