Bibim Guksu (Korean Spicy Cold Noodles)
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 tablespoon gochujang paste*
  • 1 tablespoon gochugaru
  • 1 teaspoon korean or asian hot mustard paste (optional)
  • 2 tablespoon sugar, honey, or corn syrup
  • 2 tablespoon rice or apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 kirby cucumber, julienned
  • 3 -4 red cabbage leaves, julienned
  • 3 -4 lettuce leaves
  • 1/2 cup thinly sliced kimchi
  • 8 ounce buckwheat or wheat flour noodles
  • 1 egg, hard boiled (optional)
Directions
  1. In a bowl, mix together all of the sauce ingredients and keep cool in the refrigerator.
  2. Place all of the vegetables in a bowl and keep cool in the refrigerator.
  3. Bring a medium-sized pot of water to a boil over high heat. Cook the noodles according to the package directions, about 5-6 minutes. Drain quickly and shock in cold water to stop the cooking process. Drain and rinse in icy cold water until the noodles are very cold. Make 2 single-serving size mounds. Place the mounds in a colander to drain.
  4. Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables and eggs, if using, over the noodles. Drop in a few ice cubes so the dish can stay cool while eating. The sauce can be served on top or separately.