Bibimguksu

I'm not that familiar with Korean food but Kimchi has become the very popular recently. Unfortunately the traditional Korean fermented vegetables probably wouldn't be suitable for vegetarians because of the shrimp paste and fish sauce added to the seasoning but you could make your own at home. This noodle dish makes good use of the kimchi.


Ingredients

serves 2

180g noodles thin variety (somyeon)

50g cucumber

1 free range egg

100g kimchi  

1 tsp sugar

2 tbsp gochujang, (hot pepper paste)

1 garlic clove, finely chopped

2 tsp vinegar, plus more for the cucumber

1 tbsp sesame seeds, toasted

sesame oil.

Method

Chop up the kimchi and place in a large bowl. Pour in around 50ml of the kimchi juice. Add the garlic, sugar,  gochujang,  sesame oil, vinegar and toasted sesame seeds. Mix thoroughly. Taste and adjust the balance.

Cut the cucumber in half, scoop out the soft centre and slice into matchsticks. Then place in a shallow bowl to soak in some vinegar.

Next hard-boil an egg by placing it in a pan of cold water and bring to a boil. After 10 minutes run under cold water to stop the cooking process.

Bring a large pan of water to the boil and add the noodles. Stir them every now and then. 
Continue to boil until well cooked. Most only take about 4 minutes. 

Drain well then add the noodles to the kimchi mixture.  Give it a good stir through.

Serve in individual bowls. Top the noodles with the pickled cucumber and half a boiled egg and scatter over some more toasted sesame seeds.