Time 20 minutes

Serving 2

Sauce

• ½ cup kimchi (about 3 ½ ounces), chopped into ½-inch pieces, plus ¼ cup kimchi juice
• 3 tablespoons gochujang
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon roasted white sesame seeds

Noodles

• 6 ounces somyeon (thin wheat flour noodles) or soba
• 1 cup salad mix or leafy greens
• ½ cup julienned cucumber
• ¼ cup julienned carrot
• Perilla leaves, chopped (optional)
• Gim (roasted seaweed sheets), crumbled or crushed (optional)
• 2soft-boiled or hard-boiled eggs, halved and served chilled, warm or at room temperature, depending on your preference (optional)

Step 1
Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes ¾ cup.)

Step 2
Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.

Step 3
In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for “the taste that comes from one’s hands” or “a homemade taste.”)

Step 4
Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).