Deciding to try my hand at something Korean, I bought some Korean potato noodles and gochujang. The latter is a condiment used often in Korean cuisine and is made from red chilli, glutinous rice, fermented soy beans and salt.

Instead of using cucumbers like the Koreans do, I put grated carrots and cut my baby spinach into strips. I was trying to finish up the vegetables in my fridge you see. I then put a peeled boil egg on top, and sprinkled some sea weed to top off the dish. The ingredients in the bowl were then tossed so that the spicy gochujang coated everything.

I have to say I was pretty pleased at how the dish turned out in aesthetics and taste for a first attempt. Next time I will probably attempt to add some vinegar and rice wine into the gochujang before mixing it in with the rest of the ingredients.