Bokkeum-myeon

Supple noodles coated in a dark, glossy sauce that clings to the palate. The aroma of toasted sesame oil mingles with the heat of gochugaru for a balanced result.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 519
• Protein: 15 g
• Carbs: 85 g
• Fat: 14 g

Ingredients

• 400 g Chinese wheat noodles ( dry )
• 1 piece Yellow onion ( thinly sliced )
• 1 piece Carrot ( in thin matchsticks )
• 2 piece Garlic ( minced )
• 3 tbsp Korean soy sauce
• 1 tbsp White sugar
• 1 tbsp gochugaru
• 1 tbsp Sesame oil
• 2 tbsp Sunflower oil
• 2 piece Scallion or chives ( chopped )
• 1 tsp sesame seeds

Instructions

1. Boiling the noodles

   Plunge the noodles into boiling water. Remove them as soon as they are supple but still firm at the core. Drain and rinse with cold water to stop the cooking and remove surface starch.

2. Aromatic base

   In a bowl, mix the soy sauce, sugar, gochugaru, and sesame oil. Stir until the sugar is dissolved. The mixture should be homogeneous and dark.

3. Stir-frying vegetables

   Heat the sunflower oil in a wide pan. Sauté the onion and carrot. The vegetables should color slightly while remaining crunchy. Add the garlic at the end so it doesn't burn.

4. Final binding

   Add the noodles and the sauce to the pan. Stir-fry over high heat. The sauce should reduce and coat each noodle with a glossy film. Finish with the scallions and sesame seeds.

Chef's tips

• Don't overcook the noodles in water; they will finish soaking up the sauce in the pan.
• Rinsing with cold water is crucial to prevent the noodles from sticking together.
• If you want more heat, increase the gochugaru, but keep the balance with the sugar.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.