Cuisine
Time
40 mins mins
Servings
2 people people
Finely chop your ginger, garlic and spring onion. Mix those together in a bowl, and crumble the tofu in. Finely chop a generous handful of the Kimchi and add it to the bowl. Now bring a pot of water to the boil and blanch the bean sprouts for 1 minute.Remove, drain, and squeeze out the excess liquid and then finely chop those and add to the bowl. In the same pot, cook the sweet potato noodles according to packet instructions. Drain the noodles and place them in a bowl, then use kitchen scissors to chop them up. Add those to the rest of the ingredients. Now for the classic Korean seasoning; add the sesame oil, soy sauce, gochugaru (Korean red pepper flakes), sugar, and a pinch of salt and pepper to the ingredients and give it a good mix. For added flavour add a little bit of Kimchi juice from the jar.
