Bibim guksu

Method

Bring a large pot of salted water to the boil and cook the wheat noodles according to packet instructions until al dente, then drain and rinse under cold water to cool completely. Julienne the courgette and carrot into thin matchsticks, lightly blanch the bean sprouts in boiling water for 2 minutes and drain, then slice and lightly pan-fry the shiitake mushrooms with a pinch of salt until golden. In a large mixing bowl, combine the gochujang, sesame oil, rice vinegar, sugar, soy sauce, minced garlic and water to make a smooth sauce. Add the cooled noodles and all the prepared vegetables to the sauce, tossing vigorously until every strand of noodle is well coated. Divide between two bowls, top each with a fried egg and scatter with sesame seeds, then serve immediately with additional sesame oil on the side for individual adjustments.