Bibim Guksu 비빔국수 Recipe: Spicy Korean Cold Mixed Noodles
Recipe by Bini Sudo
Owner & head kimchi teacher at Kimchi Club W5, cookery school dedicated entirely to Korean cuisine, specialising in kimchi workshops
Instagram: @kimchi_club_w5
Serves: 1 portions (double ingredients for 2 portions)
Prep time: 10 mins
Cook time: 5 mins
Ingredients
Noodles and toppings
- Somyun (thin wheat noodles): 1 roll / 80g
- Cucumber: 1/3, julienned
- Apple: 1/2, julienned
- 1 egg boiled to preference, halved
Sauce
- Gochujang: 1 tbsp
- Ganjang (Korean soy sauce): 1/2 tbsp
- Gochugaru (Korean chilli flakes): 2/3 tbsp
- Sugar: 1 tbsp
- Vinegar: 1.5 tbsp
- Sesame oil: 1 tbsp
- Sesame seeds: 1 tbsp
- Juice of 1 small tangerine
- Chopped kimchi: 2 tbsp
- Crushed garlic: 1 clove
Steps
- Julienne the cucumber and apple. Halve the boiled egg.
Set aside.
- Combine all sauce ingredients in a bowl and and combine well.
- Cook the somyun in boiling water for 2½–3 minutes, then rinse thoroughly under cold water until the noodles are cool and clean. This helps the noodles keep their texture.
- Place the noodles in a bowl and mix gently with the sauce until evenly coated.
- Top with the julienned cucumber, apple, and egg, and enjoy.
