Gochujang Gazpacho Cold Noodles

Ingredients

주재료 Cabbage 30g, Onion 150g, Cucumber 20g, Tomato 250g, Red Bell Pepper 60g, Cheongyang Chili 4g, Chicken Breast 40g, Basil 5장(2g), Chopped Garlic 4g, Bread Crumbs 20g, Jjolmyeon Noodles 100g 양념 Olive Oil 30g, White Wine Vinegar 20g, Gochujang (Red Chili Paste) 5g, Salt 0.5g, Cooking Oil 5g, Pepper Powder 0.3g, Sesame Oil 10g

Instructions

1. 1

   Julienne the cabbage and onion, and diagonally cut the cucumber. Cut the tomato, red bell pepper, and cheongyang chili into bite-size pieces. Trim the fat from the chicken breast with a knife and dry with a paper towel.

   
2. 2

   Finely blend the prepared tomato, red bell pepper, cheongyang chili, onion (50g), basil (4 leaves), chopped garlic, olive oil (20g), white wine vinegar, gochujang, and salt to make gazpacho sauce.

   
3. 3

   Heat olive oil (10g) in a pan, stir-fry bread crumbs until crisp and remove, then heat cooking oil in the same pan and stir-fry the prepared onion (100g) until browned.

   
4. 4

   Add the prepared chicken breast to the pot, pour in enough water to submerge, and boil over high heat. Once the chicken breast is cooked, cool, shred finely, and season with pepper and sesame oil.

   
5. 5

   Boil the jjolmyeon noodles in boiling water, rinse in cold water, and cool.

   
6. 6

   Place the jjolmyeon noodles in a bowl and drizzle with gazpacho sauce. Finish with the prepared cabbage, cucumber, chicken breast, toasted bread crumbs, sautéed onion, and basil (1).