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1. Slice the cucumber into thin matchsticks. Peel and cut the carrot into thin matchsticks. Slice the romaine lettuce into thin shreds. Stack the perilla leaves, roll, and slice into fine ribbons. Finely slice the green onion. Roughly chop the rinsed kimchi and set all vegetables aside.
0.5 piece cucumber,
1 piece carrot,
2 leaf romaine lettuce,
6 leaf perilla leaves,
1 piece green onion,
0.5 cup kimchi (vegetarian, rinsed)
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2. In a bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and cold water until smooth and slightly loose. Adjust sweetness or vinegar to taste.
3 tbsp gochujang,
1 tbsp gochugaru,
1.5 tbsp soy sauce,
2 tbsp rice vinegar,
1.5 tbsp granulated sugar,
1.5 tbsp sesame oil,
2 clove garlic,
2 tbsp cold water
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3. Bring a large pot of water to a boil and season with salt. Add the somyeon, stirring to prevent clumping, and cook according to package directions until just tender. Drain immediately, then rinse under very cold running water while rubbing the noodles gently to remove excess starch. Add ice cubes to the drained noodles and toss until fully chilled, then discard any remaining ice and drain well.
200 g somyeon (thin wheat noodles),
6 piece ice cubes,
1 tbsp salt
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4. Place the chilled noodles in a large bowl. Add about two thirds of the dressing and toss until the noodles are evenly coated and glossy, adding more dressing if needed to taste.
200 g somyeon (thin wheat noodles),
3 tbsp gochujang
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5. Divide the dressed noodles between serving bowls. Top each portion with cucumber, carrot, romaine lettuce, perilla leaves, green onion, and chopped kimchi. Drizzle any remaining dressing over the top and finish with a sprinkle of sesame seeds. Serve immediately, or chill covered for up to several hours before serving.
200 g somyeon (thin wheat noodles),
0.5 piece cucumber,
1 piece carrot,
2 leaf romaine lettuce,
6 leaf perilla leaves,
1 piece green onion,
0.5 cup kimchi (vegetarian, rinsed),
1 tbsp sesame seeds,
1.5 tbsp sesame oil
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By james