Bibim Guksu (Spicy Korean Cold Noodles)

🧂 Ingredients

• 200 g Thin wheat noodles (somyeon or similar)(Look for somyeon, a thin Korean wheat noodle, often sold in bundles. If unavailable, thin spaghetti or capellini can be substituted.)
• 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference. Use a mild gochujang for less heat.)
• 2 tbsp Rice vinegar(Provides essential tanginess.)
• 1 tbsp Sugar(Balances the spice and acidity. Granulated or brown sugar works.)
• 1 tbsp Sesame oil(Adds a nutty aroma and flavor to the sauce.)
• 1 clove Minced garlic(Freshly minced garlic is best.)
• 1 tsp Toasted sesame seeds(For garnish and added flavor.)
• 1/4 medium Cucumber(Julienned thinly for a crisp texture.)
• 1 large Hard-boiled egg(Peeled and halved or quartered.)

👨‍🍳 Instructions

1. 1

   Cook the noodles: Bring a large pot of water to a rolling boil over high heat. Add the thin wheat noodles and cook according to package directions, usually about 5-7 minutes, until al dente (tender but with a slight bite). Stir occasionally to prevent sticking.

   ⏱️ 7-10 minutes
2. 2

   Rinse and drain noodles: Once cooked, immediately drain the noodles into a colander. Rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. This is crucial for a cold noodle dish. Drain very well, shaking off as much water as possible.

   ⏱️ 2 minutes
3. 3

   Prepare the sauce: While the noodles are cooking or draining, whisk together the gochujang, rice vinegar, sugar, sesame oil, minced garlic, and toasted sesame seeds in a medium bowl until smooth and well combined. Taste and adjust seasoning if needed – add more sugar for sweetness, vinegar for tang, or gochujang for spice.

   ⏱️ 5 minutes
4. 4

   Combine noodles and sauce: Add the well-drained noodles to the bowl with the sauce. Use tongs or chopsticks to gently toss the noodles, ensuring they are evenly coated with the sauce. Continue tossing for about 2-3 minutes until the noodles absorb the flavors.

   ⏱️ 3 minutes
5. 5

   Assemble and serve: Divide the sauced noodles between two serving bowls. Top each bowl with the julienned cucumber and the halved or quartered hard-boiled egg. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For an extra refreshing touch, chill the prepared noodles and sauce in the refrigerator for about 15-30 minutes before serving.
• ✓The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• ✓Add other toppings like shredded carrots, kimchi, or a drizzle of extra sesame oil.

🔄 Variations

• Add shredded napa cabbage or perilla leaves for extra texture and flavor.
• For a milder version, reduce the amount of gochujang and add a teaspoon of honey or corn syrup.
• Incorporate cooked and seasoned ground beef or shredded chicken for a more substantial meal.

🥗 Nutrition

Per serving