The kind of pantry meal we all need right now -- spicy, tangy, fresh, exciting. And ready in 15 minutes! Dig into a twisted heap of Bibim Guksu and satisfy all those Korean noodle cravings!
Course: Dinner, Lunch, Main Course
Keyword: Bibimguksu, Cold Noodles, Korean, Spicy
Author: The Subversive Table | Lis Lam
10 oz/ 285gMakguksu or Somyeon(Korean thin wheat noodles)
2Tbsprice vinegar(white vinegar also works)
2Tbspsesame oil(plus more for drizzling)
1/2cupkimchi + kimchi juice(ripe kimchi that's good for table eating - do not use old kimchi!)
Additional Garnish: (optional)
1soft or hard-boiled egg
Bring a large pot of water to boil. As the water heats up, add sauce ingredients (except kimchi) to a large bowl and mix with a spoon.
When the water comes to a boil, add noodles. Cook according to manufacturer's instructions. (The noodles should be soft but not overcooked, about 3-5 minutes.) Drain and rinse with cold water until noodles are cold to the touch.
Add drained noodles to the sauce and mix well.
Add kimchi and juice and mix well. Drizzle with additional sesame oil if the noodles look dry.
Evenly divide between two bowls and top with cucumber, half an egg, and sprinkle of sesame seeds. Serve immediately, with more sesame oil for drizzling.
*If you'd like to serve this as a side, omit the eggs and cucumber. Instead, add 2-3 chopped green onions and a generous sprinkle of sesame seeds on top.