Bibim Guksu (Korean Spicy Cold Noodles)
Bibim-guksu is a refreshing cold noodle dish, tossed in a spicy & tangy sauce, and topped with cucumber slices and a hardboiled egg.
Servings: 2 people
Ingredients
- 8 oz somyeon thin wheat noodles
- 1/2 cup fermented kimchi
- 3 tbsp fermented kimchi brine
- 1/4 cup extra spicy gochujang or mild
- 1 tsp fine gochugaru
- 3 tbsp sugar any kind
- 3 tbsp plum vinegar or rice vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 garlic cloves
- 2 tbsp crushed sesame seeds
Optional Toppings
- hard boiled egg
- thinly sliced cucumber
Instructions
- Grind toasted sesame seeds until about half has turned into powder
- Boil the eggs to your liking and thinly slice the cucumber
- Mix together kimchi brine, gochujang, gochugaru, soy sauce, sesame oil, garlic, vinegar, and half of the crushed sesame seeds. Note: If you plan to keep this in the fridge to use later, I recommend leaving out the garlic and sesame oil. These will change the flavor while sitting in the fridge. Just add them when you're about to make your meal. Also: If you don't have any kimchi or brine, that's ok! Increase the soy sauce to 2 tbsp. You will still have a delicious bibim sauce.
- Once the sauce is a smooth consistency, add the kimchi.
- Boil the somyeon noodles for about 3 1/2 minutes. Be careful with the time because these cook VERY fast. Note: 4 oz is a good amount for one person. That is usually a tad bit bigger than the size of a quarter when wrapping your fingers around the noodles.
- Immediately wash under cold water. Rinse it well so you can remove as much starch as possible.
- Add the sauce to the noodles and mix. This recipe makes enough sauce for 2-3 servings.
- Top with crushed sesame seeds, sliced cucumber, and hard boiled egg.
