for 4 person

Noodles

300 g	dried soba noodles
	salted water, boiling

Panko breadcrumbs

1 tbsp	butter
40 g	panko breadcrumbs
¼ tsp	salt

Gochujang butter

50 g	butter
1 tbsp	Gochujang paste (chili paste)

To serve

4	fresh egg yolks
150 g	kimchi
35 g	summer truffle slices in oil, drained
1 bunch	chives, finely chopped

How it's done

Noodles

Cook the noodles in simmering salted water until al dente. Drain the noodles, retaining approx. 100 ml of the cooking water, set aside. Rinse the noodles in cold water, drain.

Panko breadcrumbs

Heat the butter in the same pan. Add the panko breadcrumbs, toast for approx. 4 mins., season with salt, remove.

Gochujang butter

Heat the butter in the same pan until it foams and smells nutty. Add the gochujang paste and the reserved cooking water, mix well. Return the noodles to the pan, heat through.

To serve

Plate up the noodles with the egg yolks. Top with the kimchi and truffles, sprinkle with the chives and panko breadcrumbs, enjoy immediately.

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