Gochujang Noodle Bowl

To make the pickled zucchini, in a heatproof bowl, add the zucchini. In a small saucepan over medium-high heat, combine the vinegar, the 1/2 cup (4 fl. oz./125 ml) water, sugar, salt, garlic and peppercorns. Bring to a simmer, whisking until the sugar and salt are dissolved, about 1 minute. Add the soy sauce and stir until combined. Pour the vinegar mixture over the zucchini, making sure the zucchini is completely submerged. Let cool for 15 minutes, then cover and refrigerate for at least 1 hour or up to 2 weeks.

Bring a small saucepan of water to a boil over medium-high heat. Carefully add the eggs to the boiling water. Cook for 7 minutes, adjusting the heat to maintain a gentle boil. Meanwhile, prepare an ice bath by filling a large bowl with water and ice.

Using a spider or sieve, remove the cooked eggs and immediately place in the ice bath. When cool enough to handle, carefully peel the eggs under cold water. Set aside.

In a bowl, combine the noodle sauce with the remaining 1 Tbs. water. If you would like a looser sauce, add more water, 1 tsp. at a time, until the desired consistency is reached. Set aside.

Cook the noodles or pasta according to the packaging instructions. Drain in a fine-mesh sieve and rinse under cold water. Transfer the noodles to the bowl with the noodle sauce, drizzle with sesame oil and toss to coat.

Transfer the noodles to a large serving platter or individual bowls. Top with the pear, cucumber and pickled zucchini. Using a sharp knife, cut each egg in half lengthwise, then arrange the halves around the platter or divide evenly among the bowls. Garnish with the sesame seeds and scallions and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen