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1
I like to use thick cellophane noodles for this recipe.
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2
They keep their shape.
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Slice the cucumbers slightly thickly and diagonally.
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Soak in salted water for about 2 minutes.
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Rinse and drain well or pat dry.
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If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon.
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Then soak in the salted water.
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Add salt, pepper and sake to the water for poaching the chicken breast.
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Add the leftover Japanese leek too.
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Put in the chicken breast and bring to the boil over a high heat.
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After bringing to the boil, turn the heat down to low and cook for about 1minute.
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Remove the pan from the heat and leave to cool.
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After cooling take the chicken out of the poaching liquid and shred the meat.
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Cook the noodles following the instructions and rinse.
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Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
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16
These are the prepared ingredients.
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These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek.
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Except from the Japanese leek, chop the vegetables finely.
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Mix the vegetables with the other seasonings to make the dressing.
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Mix well and add a tiny amount of grated garlic.
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Do not forget this.
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When you finish the preparation chill everything in the fridge.
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Lukewarm ingredients won't make a tasty salad.
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Just before serving.
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Take 3 tablespoons of the dressing and mix the noodles with it.
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Mix roughly with your hand and transfer to a serving plate.
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Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
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Add the Japanese leek at the end.
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Mix with your hands.
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Transfer to the serving plate.
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Place the thinly julienned white part of the Japanese leek and Korean chili powder on top.
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Done.
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33
It looks very red, but it's actually not as spicy hot as it looks.
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34
Gochijang may be the hottest thing in the whole dish?
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35
According to the kids there are different spiciness in the chili.
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Check the taste first and adjust.
