1 packet of Jjolmyeon noodles (yields two servings)
1 cucumber, julienned
2 carrots, julienned
½ head of green cabbage, thinly sliced
2 cups mung bean sprouts, blanched
2 hard boiled eggs, cut in half length wise
For the sauce:
3 tablespoons Gochujang (Korean Hot Pepper Paste)
1 tablespoon Gochugaru (Korean Hot Pepper Powder)
3 tablespoons rice wine vinegar or fresh lemon juice
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
Instructions
Bring a large pot of water to boil. Once boiling, add Jjolmyeon noodles and cook for 3-4 minutes. Watch the pot closely and lower the heat if needed if the pot gets close to boiling over. After noodles are done, drain in a colander and run cold water through the noodles for about 2 minutes, shaking the noodles to ensure good drainage and to make sure they don't stick. Set aside.
To make the sauce, in a small bowl add all of the ingredients, set aside.
In a serving bowl, add a bed of noodles. Arrange the raw veggies on top of the noodles, add the egg. Pour over the sauce, mix and enjoy.
Recipe by Amy vs Food at https://www.amyvsfood.com/2016/10/07/jjolmyeon-cold-chewy-spicy-noodles/