This noodle dish is a Korean version of "bi-bin kook soo" - a sort of cold noodle salad that is typically served during the summer time (for obvious reasons).
To be honest, I was trying to imitate a cold noodle salad that a certain Japanese restaurant served, but I couldn't make it as liquid-y as the noodles absorbed too much of the dressing. So this became an alternative.
- cooled bean thread noodles, cooked and drained
- sliced cucumber, peeled and seeded
- carrot matchsticks
- sesame oil
- mayonnaise
- rice vinegar
- mirin
- sesame seeds
- seasoned gochujang (Korean chili paste)
1. Mix mayo, rice vinegar, sesame oil, mirin well.
2. Pour over noodles, cucumbers, and carrots. Mix by hand well (or chopsticks, as long as the noodles don't break).
3. A few tablespoons of gochujang, mix.
4. Add sesame seeds as garnish.
The result should be a slightly creamy but still spicy noodle dish.
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