This Korean dish needs to have the sauce at refrigerator temperature. The noodles are rinsed in cold water and the whole dish is a cold salad. I was told that this is a standard breakfast in Korea. Vegetarians just omit the egg.
teaspoons soy sauce (Korean dark soy sauce, jing an jang)
NUTRITION INFO
Serving Size: 1 (188) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 274
Calories from Fat 171 g63 %
Total Fat 19.1 g29 %
Saturated Fat 3.6 g18 %
Cholesterol 186.5 mg
62 %
Sodium 739.7 mg
30 %
Total Carbohydrate
17 g
5 %
Dietary Fiber 2.5 g9 %
Sugars 6.7 g26 %
Protein 10.9 g
21 %
DIRECTIONS
In a bowl, mix the garlic and green onions together. Crush the sesame seeds and mix them with the vegetables. Stir in enough sesame oil to get everything wet but not liquefied. Add the red pepper powder and the sugar. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill.
Boil big pot of water for noodles. Add noodles to the pot and cook for the recommended time from manufacturer. When ready, drain and rinse in cold water. Wash 2-3 times until the water comes out clear. Drain well.
In a large bowl, add noodle and put sauce on top. Garnish with cucumber and egg.