Recipe
Somen with Garlic Chive Sauce
Serves：2 Servings
Ingredients
| HANDA Somen | 2 bundles(200g) |
|---|---|
| AGochujang (Korean fermented red chili paste) | 1 tbsp |
| Egg | 2 pcs |
| ASesame Oil | 2 tbsp |
| Garlic Chive | 50g |
| ASoy Sauce | 2 tsp |
| AVinegar | 2 tbsp |
| ASugar | 1 tsp |
| AGarlic Paste | 1 tsp |
| ground sesame seeds | 2 tsp |
| Chilli | to taste |
Directions
- Finely chop the garlic chives. Set aside.
- Make the sauce: In a large mixing bowl, combine all (a) ingredients. Add the chopped garlic chives and mix well. Let it sit for about 15 minutes to allow the flavors to meld.
- Crack each egg into a small bowl. In a small saucepan (about 16 cm in diameter), bring water to a boil. Add a splash of vinegar and reduce to a gentle simmer. Stir the water to create a gentle whirlpool, then carefully slide in one egg.
- Poach for 2–3 minutes, or until the whites are set but the yolk is still soft. Remove the egg with a slotted spoon and place it in a bowl of cold water to stop the cooking and remove vinegar flavor. Repeat with the second egg.
- Cook the somen noodles: In a large pot of boiling water, cook the handa somen for 4–5 minutes (or according to package directions). Drain and rinse thoroughly under cold running water. Rub the noodles gently with your hands to remove starch. Drain well.
- Add the well-drained noodles to the sauce (②) and toss until evenly coated. Divide into serving bowls. Top each bowl with a poached egg. Sprinkle 1 tsp ground sesame seeds over each serving, and add chili flakes to taste.
Tips
Letting the garlic chive sauce sit for a while before serving helps mellow out the sharpness of the chives and allows the flavors to blend beautifully. For extra flavor impact, we recommend using freshly grated raw garlic—it's punchy and adds real depth to the sauce. The smooth, slippery somen pairs irresistibly with the bold, savory garlic chive sauce—it's a combo you'll keep craving!
