Steps
- Mix 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 minced garlic clove. Chill the sauce.
- Julienne 1 small cucumber, 1 small carrot, and 55g of red cabbage. Thinly slice 55g of lettuce and keep the vegetables cold.
- Cook 225g of dried somyeon noodles in boiling water according to the package. Drain, rinse in ice-cold water until thoroughly chilled, and drain well.
- Toss the noodles with the sauce, vegetables, ½ cup of thinly sliced kimchi, and 1 tablespoon of sesame oil. Sprinkle with 2 teaspoons of sesame seeds.