Bibim Guksu (Korean Spicy Cold Noodles with Gochujang Sauce)
Bibim Guksu is a great summertime cold noodle dish that you can make with any kind of vegetables you have in your fridge. Sweet spicy sour Gochujang bibim sauce will wake up your appetite any time of the year!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Somyeon Guksu (thin dry Korean noodles)
- 1 each egg ((hard boiled))
- 5 cups water ((to cook noodles in))
- 1 oz fuji apple (can use other kind of apple) ((1 oz apple = 1/4 of an apple (see pic) = 2 Tbsp grated))
- 0.5 oz onion ((0.5 oz = 1 Tbsp grated onion))
- 1 clove garlic
- 1 Tbsp rice vinegar
- 1 Tbsp Gochujang ((Korean red chili paste))
- 4 tsp Gochukaru (Korean red chili powder)
- 2 tsp soy sauce (Jin Ganjang)
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 tsp sesame oil ((more to taste))
- 1 tsp Guk Ganjang (Soy Sauce for Soups)
- 3 each red leaf lettuce leaves
- 3 each perilla leaves
- 1 cup cabbage ((sliced thin))
- 1/2 cup Spring Mix
- 1/2 cup cucumber (Korean/English/Persian/Japanese) ((julienned))
- 1 daikon sprouts
- 4 oz Korean radish or Daikon ((sliced 1 inch wide))
- 1/2 tsp Korean sea salt
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup cabbage kimchi ((sliced))
- 1/2 tsp sesame oil
- 1/4 tsp sugar
Instructions
- 1
Noodles and Eggs
- 2
Boil a pot of water to cook noodles in. Follow directions on the package. I bought this bag and this one said to boil 5 cups of water (for 100g of noodles) and cook noodles for 2-3 minutes. Then rinse 3~4 times in cold water. Drain. Note, rinsing in cold water prevents the noodles from sticking too much and also makes them chewy.
- 3
Cook hard boiled eggs. Peel and cut into 1/2. 1/2 egg will be used for each bowl.
- 4
Bibim Sauce
- 5
Clean and peel onion, garlic and apples. Cut onion an apples into smaller chunks to fit into your blender or chopper.
- 6
Chop or blend until smooth. If you don't have a chopper, just grate all of them.
- 7
To the chopped or grated onion+apple+garlic mix from 3, add vinegar, soy sauces, gochujang, sugar, honey, gochukaru (Korean red chili powder) and sesame oil. Mix and set aside or keep in fridge for later.
- 8
Vegetable Toppings
- 9
Rinse the following: cabbage, spring mix and/or red leaf lettuce. Optionally, rinse perilla leaves (kkaetnip 깻잎) and chrysanthemum leaves (ssukat 쑥갓) for extra flavor.
- 10
Julienne cabbage (finely). Cut lettuce and perilla into thin strips. Break chrysanthemum leaves into smaller pieces by hand.
- 11
Assemble a bowl with noodles then arrange cut vegetables on top. Add bibim sauce and 1/2 an egg on top. Finish with some daikon sprouts (optional), sesame seeds and a swirl of sesame oil. OR serve sesame oil and sesame seeds at the table.
- 12
Pickled Radish
- 13
Optionally, slice radish into 1 inch wide thin slices and sprinkle salt and let it sit for 10 minutes. Then add sugar and vinegar and mix. Serve as a side dish or with the noodles.