Gochujang Gazpacho Cold Chewy Noodles (Gochujang Gaspacho Mul Jjolmyeon)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the cabbage and onion into thin strips and slice the cucumber diagonally. Cut the tomato, red bell pepper, and cheongyang chili pepper into bite-size pieces. Trim the fat from the chicken breast with a knife and remove the moisture with paper towels.
2. Blend the prepared tomato, red bell pepper, cheongyang chili pepper, onion (50 g), basil (4 leaves), minced garlic, olive oil (20 g), white wine vinegar, gochujang, and salt in a blender until smooth to make the gazpacho sauce.
3. Add the breadcrumbs to a pan with olive oil (10 g) and toast until crisp, remove, then add cooking oil to the same pan and stir-fry the prepared onion (100 g) until brown.
4. Put the prepared chicken breast in a pot, add enough water to cover, and boil over high heat. When cooked, cool, shred finely, and season with ground black pepper and sesame oil.
5. Boil the chewy noodles in boiling water and rinse in cold water to cool.
6. Put the chewy noodles in a bowl and drizzle with the gazpacho sauce. Top with the prepared cabbage, cucumber, chicken breast, toasted breadcrumbs, stir-fried onion, and basil (1 leaf) to finish.