Bibim Guksu (Spicy Cold Noodles)
spicy-sweet cold noodles tossed in gochujang sauce
Ingredients
- 200 g Somyeon Noodles
- 36 g Gochujang
- 7 g Korean Red Pepper (Coarse)
- 14 g Soy Sauce
- 26 g Rice Vinegar
- 10 g White Sugar
- 6 g Honey
- 12 g Sesame Oil
- 8 g Garlic
- 8 g Scallion
- 6 g Sesame Seeds
Method
- Sauce: Stir the gochujang, Korean red pepper, soy sauce, vinegar, sugar, honey, sesame oil, garlic, scallion, and sesame seeds into a smooth, glossy sauce. Let it sit while the noodles cook so the flavors marry; taste and balance the sweet, sour, and heat.
- Noodles: Boil the somyeon in plenty of water to the packet time, usually 3–4 min, stirring so they do not clump; add a splash of cold water if it foams up. Rinse hard under cold running water, rubbing off the surface starch until the strands are cold and springy, then drain very well so the sauce is not watered down.
- Assemble: Toss the noodles with the sauce until evenly coated. Pile into bowls and top with the cucumber, kimchi, and half a boiled egg each. Eat right away, cold.
Notes
Somyeon (thin wheat noodles) tossed in a spicy gochujang sauce; the warm-broth version is janchi-guksu.