- 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
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
For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.