Spicy cold noodles with vegetables (Bibim-guksu)

1. Hard-boil the eggs for 10 minutes, cool in cold water, peel and halve.

2. Stir the gochujang, rice vinegar, sugar, soy sauce, sesame oil and grated garlic together in a bowl until smooth, and leave for 10 minutes for the sugar to dissolve.

3. Cut the cucumber into thin matchsticks and finely chop the kimchi.

4. Cook the somen noodles in plenty of boiling water for 3-4 minutes according to the packet, adding a splash of cold water once or twice when it foams up.

5. Drain the noodles and rub them vigorously between your hands under cold running water to wash off the starch and chill them; drain well.

6. Toss the noodles with two-thirds of the sauce, divide into bowls, top with cucumber, kimchi and half an egg, drizzle with the remaining sauce and sprinkle with sesame seeds.

Tip: Bibim-guksu is a summer favourite: the key is ice-cold, springy noodles, so don't skip rubbing them under cold water. If you like it sweeter, stir a little grated apple or pear into the sauce.