Bibim Guksu with Udon Noodles (Korean Cold Noodle Salad)

Ingredients

• 1 packet Obento Udon Noodles
• 1/3 Small Carrot, peeled and julienned
• 1/2 cup Bean Sprouts
• 1/2 cup Frozen Spinach (or fresh spinach/baby spinach, chopped)
• 1 1/2 tsp Lee Kum Kee Pure Sesame Oil
• Salt
• 1/2 Lebanese Cucumber, remove seeds and thinly sliced
• 1 leaf of Lettuce, thinly sliced
• 1 Egg
• (For Topping)
• Sesame seeds
• Obento Yaki Nori, thinly cut
• Obap Kimchi
• (For Gochujang Sauce)
• 2 tbsp Gochujang (Korean chilli paste)
• 2 tsp Soy Sauce
• 1 tbsp White Sugar
• 1 tbsp Honey

Method

1. Cook soft boiled egg -in a small saucepan, boil water, place egg and simmer for 5 minutes. Cool and set aside.
2. In a small saucepan, boil water and cook udon noodles for 1 minute. Rinse under cold running water, drain and keep cold in fridge.
3. In a small bowl, place carrot, gently cover with glad wrap, and heat for 1 minutes in 500w. Mix with 1/2 tsp of sesame oil and a pinch of salt.
4. In a small bowl, place bean sprouts, gently cover with glad wrap, and heat for 1 minutes in 500w. Mix with 1/2 tsp of sesame oil and a pinch of salt.
5. In a small bowl, place frozen spinach, gently cover with glad wrap, and heat for 1 minutes in 500w. Mix with 1/2 tsp of sesame oil and a pinch of salt.
6. For sauce, mix all Gochujang sauce ingredients in a small bowl.
7. Assemble the dish. In a serving bowl, place cold udon noodles on bottom, lettuce then arrange vegetables. Top with kimchi and egg, then sprinkle with sesame seeds and nori. Drizzle sauce over and enjoy.

Product used in recipe

• Obento - Udon Noodles
• Obento - Yaki Nori For Sushi
• Lee Kum Kee - Sesame Oil
• Obap - Kimchi