Skill level

Average: 3.8 (86 votes)


  • 3 tbsp gochujang (see Note)
  • 60 ml (¼ cup) rice wine vinegar
  • 2 garlic cloves, crushed
  • 4 cm-piece ginger, peeled, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 300 g buckwheat noodles (soba), cooked, drained, refreshed
  • 4 radishes, thinly sliced
  • 4 eggs, soft poached
  • 1 telegraph cucumber, cut into large pieces
  • 1 cup good-quality, store bought kimchi (see Note)
  • 2 tsp each black and white sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place gochujang, rice wine vinegar, garlic, ginger, soy sauce and sesame oil in a bowl, mixing to combine. Add noodles, tossing to coat completely.

Divide among serving bowls and top each with radish slices, egg, cucumber and kimchi. Serve scattered with sesame seeds.



• Gochujang is a Korean red pepper paste available from select Asian food shops. Look for a picture of bibimbap or red peppers on the packaging.

• Kimchi is Korean pickled vegetables, available from select Asian food shops.


Photography Chris Chen


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