Preparation time: 30 minutes

Servings: 4

INGREDIENTS

• 400g tenderloin
• 5 Tbsp bulgogi sauce
• 200g somen noodles
• 2 boiled eggs
• 1 Korean pear
• ¼ yellow pickled radish
• ½ cucumber
• 1 tsp roasted sesame seeds

Gochujang sauce mix:

• 4 Tbsp gochujang
• 4 Tbsp water
• 3 garlic cloves
• 2 Tbsp sugar
• 1 tsp corn syrup
• 1 Tbsp soy sauce
• ¼ tsp salt
• 1 tsp sesame oil

PREPARATION

Mix all the ingredients for the gochujang sauce in a bowl, and put it aside.

Cut the tenderloin into thin slices, and marinade with the bulgogi sauce. Marinade the meat at least a couple of hours, preferably overnight in the fridge.

Bring a large pan with water to a boil. Add the noodles carefully, and boil them for 1 minute until al dente. Stir occasionally to prevent sticking. Rinse the noodles with cold water, and sprinkle with a dash of sesame oil.

Bring the water to a boil again, and add the eggs. Hard-boil them for 8 minutes. In the meantime, slice the cucumber, carrot and yellow radish into thin strips. Cut the pear into cubes.

Take the tenderloin out of the fridge, so it will warm up to room temperature. Then heat oil in a pan, and stir-fry the tenderloin until done.

Put the cold noodles in a big bowl, and add all the sliced vegetables and meat. Mix it all up, and season with the gochujang sauce. Sprinkle sesame seeds over the noodles.