Empty My Fridge
Korean Ketchup Cold Noodles
Ingredients
- Cucumber · thinly sliced1 + ¼ cups
- Apple cider vinegar½ cups
- Sugar7 tbsp
- Salt
- Toasted sesame oil¼ cups
- Soy sauce6 tbsp
- Chili flake2 tbsp
- Sesame seed · toasted2 tbsp
- Ketchup1 tbsp
- Gochujang1 tbsp
- Garlic · grated3
- Noodle2
- Egg2
- Furikake
Instructions
- Make the quick cucumber pickle: put the thinly sliced cucumber in a container with a lid, add the vinegar, sugar and salt, seal and shake until the sugar dissolves, then refrigerate to pickle.
- Cook the somen according to the package, drain, rinse in a large bowl of ice water for 30 seconds, drain again, put in the serving bowl and refrigerate.
- Make the sauce: in a jar with a lid, combine the sesame oil, soy sauce, vinegar, 1/4 cup of pickling liquid from the cucumbers, sugar, gochugaru, sesame seeds, ketchup, gochujang and grated garlic. Seal and shake until the sugar dissolves.
- Take out the noodles and pickled cucumbers. Pour the sauce over the noodles and toss to coat. Top with the pickled cucumbers and the soft-boiled eggs, then add ice and furikake if you like.
Summarized from Tasty's video. Watch it for the details.
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