1/4cupjuice from kimchiuse a little more soy sauce and vinegar if unavailable
1tablespoongochujang (Korean red chili pepper paste)
2tablespoonsrice vinegar or any other clear vinegar
1tablespooncorn syrup (or oligo syrup, 올리고당)use more sugar if unavailable
4 perilla leaves (kkaennip)thinly sliced
orcucumber thinly sliced
1hard boiled egg
Bring a medium pot of water to a boil while preparing the kimchi sauce.
Thinly slice the kimchi and place it in a medium size bowl. Add the juice from the kimchi and remaining sauce ingredients, and mix everything well.
Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.
Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste by adding more soy sauce, sugar and/or vinegar, if necessary. Garnish with your choice of the optional vegetables and/or the boiled egg and serve cold.