7 3/4 oz Fuji apples, chopped with skin, core removed
5 oz canned pineapple chunks in pineapple juice
2 1/2 oz fresno, chopped with seeds, destemmed
2 oz red bell pepper, chopped
1/4 cup brown sugar
2 tbsp sake
1/2 cup Korean coarse red pepper powder aka gochugaru
1/2 cup rice syrup
1/3 cup - 1 tbsp rice vinegar
1/4 cup Korean red pepper paste aka gochujang
1/4 cup soy sauce
3/4 tbsp salt
1/2 cup sesame oil
1/5 cup sprite
Instructions
14 oz somen noodles
1 cucumber, julienned
2 hard boiled eggs, cut in half
1/2 Asian pear, peeled and sliced
1 cup kimchi, roughly chopped
sesame seeds for garnish
Prepare the sauce for the noodles by blending together the apples, pineapple chunks with the juices, fresno, and red bell pepper. Puree until smooth. Transfer to a large bowl and add the brown sugar - sesame oil, whisking until combined. Let sit for at least 30 minutes and up to three days.
Bring a medium pot of water to a boil. Add the somen noodles and cook according to the package directions. Rinse in cold water and drain.
Right before serving, add the sprite to the sauce and mix. Pour half of the sauce over the noodles and mix well until the noodles are fully coated. Add more sauce if needed, reserving any remaining for next time. Portion the noodles into four bowls. Top with 1/2 a boiled egg each, julienned cucumber, pear slices, 1/4 cup kimchi and a sprinkle of sesame seeds. Serve immediately.
Originally Submitted
6/13/2013
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