Korean•healthy

Bibim Guksu (Korean Cold Noodle Salad)

How to make Bibim Guksu. It's loaded with crunch vegetables and topped with spicy, sweet and tangy Korean chili dressing.

Ingredients

180 g dried buckwheat noodles ((or soba noodles)(6.3 ounces))
2 lettuce leaves ((40g / 1.5 ounces), e.g. butter or oakleaf lettuce, thinly sliced)
1/4 red cabbage ((140g / 5 ounces), thinly sliced)
1/2 small cucumber ((60g / 2 ounces), julienned)
1/3 small carrot ((40g / 1.4 ounces), julienned)
1 red radish ((60g / 2 ounces), optional, julienned)
A few snow pea sprouts (, optional)
2 tbsp kimchi (, cut into thumbnail size)
2 tbsp gochujang
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp toasted sesame seeds

1
Boil the noodles in rolling boiling water following the package instructions. (I boiled mine for 3 mins.) Drain the noodles and run some cold water over the noodles to cool them down. Drain.
2
Place the noodles in a large serving bowl and add the salad ingredients and sauce. Serve.
3
To eat, mix all ingredients well with chopsticks and indulge.