Mixed Noodles with Watermelon and Watermelon Gochujang Sauce

Ingredients

Freshwater Snail Meat 20g, Pumpkin Leaf 20g , Garlic Chives 15g, Egg 15g, Water 300g, Doenjang (Soybean Paste) 8g, Broth Anchovy 5g, Dried Kelp 2.5g, Green Onion 5g, Chopped Garlic 5g

Instructions

1. 1

   Wash the carrot, red cabbage, perilla leaf, and cabbage and julienne into 4-5cm lengths.

   
2. 2

   Julienne the watermelon flesh and the white part of the rind into about 4-5cm pieces.

   
3. 3

   Add the thin noodles to boiling water, and once it boils, pour in a small amount of cold water and boil once more; once fully cooked, quickly rinse in cold water and drain in a colander.

   
4. 4

   Make yellow and white egg garnish and julienne.

   
5. 5

   Grate the watermelon and onion, and add gochujang, chili powder, sesame oil, chopped green onion, chopped garlic, vinegar, plum extract, and whole sesame to make watermelon gochujang seasoning sauce.

   
6. 6

   Mix the thin noodles with watermelon gochujang seasoning sauce and top with egg garnish.