Ingredients
Units
Scale
For the Sauce
- 1 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sesame oil
- 2 Tbsp gochugaru, Korean red pepper flakes
- 2 Tbsp apricot jam (you can substitute to any fruit jam/jelly, honey or sugar)
- 3 to 5 cloves garlic, chopped (approximately 1 1/2 Tbsp)
- 1 serrano chili, chopped
- 1 1/2 Tbsp fresh lemon juice
- 2 tsp sesame seeds, crushed in between your palms
For Spicy Cold Noodles
- 6 ot 8 oz dried naengmyeon noodles
- 3 to 4 handfuls green cabbage (add some purple cabbage too if you like!)
- 3 to 4 oz carrot, thinly julienne
- 3 to 4 oz cucumber, thinly julienne
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Combine all ingredients for sauce in a mixing bowl and set a side. When you add sesame seeds, place on your palm and crush them between your palms for extra nutty flavor! This sauce will last long in a fridge for 2 weeks.
- Cook noodles by following the directions. When they are done cooking, rinse under cold or ice water, rubbing with your hands to cool out completely and get rid of excess starch. This way, the noodles will have more elastic and chewy texture!
- Drain completely, place in a large mixing bowl along with all vegetables and sauce. Mix well with your hand. Make sure wearing plastic glove, other wise the spicy smell and burn will stay on your finger tips! That’s painful!!
- Transfer to a serving plate and drizzle some sesame oil and sesame seeds! Top it up with halved hard boiled eggs and you are done! Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
