Korean wonder pots

Korean wonder pots

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

These pots are inspired by the Korean dish naengmyeon, which consists of noodles served cold in a broth. Eat them cold, as is traditional, for a new sensation, or hot, as you prefer. The addition of gochujang, a sweet, spicy, salty Korean condiment made from red chillies, fermented soybeans and glutinous rice, brings a depth of flavour. Kimchi, a traditional dish of fermented vegetables, is proven to have outstanding nutritional benefits.

Ingredients

Quantity Ingredient
100g sesame noodles, cooked according to the packet instructions
1/2 cucumber, thinly sliced
2 spring onions, thinly sliced
1 raw beetroot, peeled and grated
4 radishes, thinly sliced
60g Quick kimchi
2 tablespoons gochujang
2 tablespoons soy sauce
100g sirloin steak, cooked and thinly sliced
1 * boiled eggs [rid:40072], halved
200ml vegetable stock, to serve (optional)

Method

  1. Place the noodles, cucumber, spring onions, beetroot, radishes, kimchi, gochujang, soy sauce, steak and 7-minute eggs in 2 glass jars and seal them so you can take them wherever you want to go. They can be kept in the fridge for 2–3 days.
  2. Pour the stock into the jar, or use just-boiled water if you prefer, and allow to sit for 3 minutes before serving. This dish is usually eaten cold in Korea, but lukewarm is fine too.
Tags:
Asian
student
noodles
bowl food
easy
quick
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