3 ounces corn noodles (or buckwheat noodles)
8 leaves green lettuce, thinly sliced
1 leaf red acre cabbage, thinly sliced
1/4 red bell pepper, thinly sliced
1/4 carrot, cut into thin strips
1/2 Japanese cucumber, peeled, seeded, cut
into thin strips
1/4 red onion, thinly sliced lengthwise
1/2 ounce chicken breast, boiled and
shredded
2 egg yolks, made into jidan
1 boiled egg, cut in half
1/8 cup radish sprouts
Spicy sauce for noodles -
1.5 tbsp Korean hot pepper paste (gochujang)
1 tbsp rice vinegar
1 tsp granulated sugar
1 tsp Asian sesame oil
1 tsp sesame seeds, toasted
1 ounce Asian pear, cut in strips
Mixing sauce -
1 tbsp soy sauce
1/2 tbsp granulated sugar
1/2 tbsp water
1 tsp mirin
pinch of black pepper
1 tsp Asian sesame oil
1 tbsp finely chopped scallions |