Kelp Noodles

Method

1. Tip 180 g of salted kelp noodles into a colander and rinse thoroughly under cold running water, rubbing them between your fingers to wash off the packing salt. Transfer to a bowl of cold water and soak for 20 minutes, changing the water twice, until they taste only faintly of the sea.
2. Bring a small pan of unsalted water to a rolling boil. Drop in the drained noodles and blanch for 30 seconds only — they will turn from murky brown-green to a clear bright green. Drain at once and plunge into a bowl of iced water for 1 minute, then lift out and squeeze gently so they are properly drained; wet noodles will dilute the dressing.
3. Make the chogochujang: in a small bowl whisk 1 tbsp of gochujang with 1 tbsp of rice vinegar, 1 tsp of sugar, 1 tsp of soy sauce and 1 clove of garlic, grated to a paste. Whisk until glossy and smooth with no lumps of paste left.