Bibim-naengmyeon Gimbap

Method

1. In a bowl, mix the gochujang, chilli flakes, sugar, vinegar, soy sauce, grated garlic and half the sesame oil until the sugar dissolves. This is your bibim sauce.

   Add in this stepGochujang (Korean chilli paste) 2 tbspFine Korean chilli flakes (gochugaru) 1 tspSugar 4 tspDistilled white vinegar 4 tspSoy sauce 1 tspGarlic, finely grated 1Toasted sesame oil 2 tsp

2. Beat the eggs with the salt until completely smooth. Brush a 20 cm frying pan thinly with oil and, on medium-low heat, pour in a thin layer of egg; cook the sheets one at a time, 3 min in total. When the top is almost dry, flip and cook 10 seconds more. Once cool, cut into long 1 cm strips.

   Add in this stepEggs 2Salt 1 pinchNeutral oil 1 tsp

   medium-low heat

3. Cut the cucumber into 1 cm thick sticks as long as the seaweed and scrape out the seeds with a spoon. Pat the pickled radish dry with kitchen paper; any moisture makes the seaweed soggy.

   Add in this stepCucumber ½Yellow pickled radish strips (danmuji) for gimbap 2

4. Bring plenty of water to the boil in a 20 cm pot, loosen the noodles into it on high heat and cook for 1 min. Rub them under cold water, rinse in iced water, then squeeze them firmly in your hands to remove as much water as possible. Snip them 2 or 3 times with scissors and toss well with the sauce.

   Add in this stepFresh naengmyeon noodles (refrigerated) 160 g

   high heat

5. Lay a seaweed sheet rough side up on a bamboo mat or cling film. Spread the noodles thinly and evenly over it, leaving 3 cm bare at the top. Lay the perilla leaves on, add egg strips, cucumber and pickled radish, then roll firmly away from you, pressing the filling in with your fingers.

   Add in this stepRoasted seaweed sheets for gimbap 2Perilla leaves 4

6. Brush the rolls with the rest of the sesame oil, sprinkle with sesame seeds and leave seam side down for 5 min to set. Slice each roll into 8 pieces, wetting the knife between cuts.

   Add in this stepToasted sesame oil 2 tspToasted sesame seeds 1 tsp