INGREADIENT

• 800 g lamb mince
• 2 garlic cloves grated
• 1 ginger grated
• 2 1/2 tbs gochujang
• 2 1/2 tbs light soy sauce
• 1 tbs brown sugar
• 2 tbs rice wine vinegar
• 2 tbs vegetable oil
• 200 g glass noodles
• 1 iceberg lettuce washed
• 1 bunch mustard leaves washed
• 250 g daikon radish cut into rounds
• 3 Lebanese cucumbers julienned
• 1 jar kimchi
• 1 bunch enoki mushrooms ends trimmed
• 250 g bean sprouts blanched drained
• 1 tbs chilli paste
• 1 tbs sesame oil

Direction

1. Combine the lamb mince along with the other ingredients and mix well.
2. In a hot wok or non-stick frypan, place a touch of vegetable oil and fry half the lamb mince. Once golden and looking amazing, remove and fry the second batch.
3. In the meantime, pour boiling water over your noodles and steep for 5 minutes, or until just cooked through. Drain and refresh under cold water to stop the cooking process. Drain again, and set aside.
4. On a large board, or many small plates (Korean style) arrange all accompaniments to go with your yummy lamb. Mix chilli paste and sesame oil together to create a little dipping sauce.
5. To eat, grab yourself an iceberg leaf or mustard leaf, and add a little of everything.