Kimchi Bibim Guksu
Bibim guksu, which means “mixed noodles” in Korean, is an adaptable, spicy cold noodle dish that's perfect for a quick summer meal. For many Korean families, bibim guksu and samgyupsal, or grilled pork belly, is a go-to meal after long afternoons spent in the sun. Traditionally, bibim guksu does not include kimchi, but here it imparts a robust flavor with spicy and sour elements. Somyeon (thin wheat flour noodles) or soba noodles are traditionally used, but angel hair pasta would work as well. You can double the sauce and use it for bibimbap in another meal.
- Serves: 2 persons
- ½cup kimchi (about 3 1/2 ounces), chopped into 1/2-inch pieces, plus 1/4 cup kimchi juice
- 3tablespoons gochujang
- 2tablespoons rice vinegar
- 1tablespoon granulated sugar
- 1tablespoon soy sauce
- 1tablespoon sesame oil
- 1garlic clove, minced
- 1teaspoon roasted white sesame seeds
- 6ounces somyeon (thin wheat flour noodles) or soba
- 1cup salad mix or leafy greens
- ½cup julienned cucumber
- ¼cup julienned carrot
- Perilla leaves, chopped (optional)
- Gim (roasted seaweed sheets), crumbled or crushed (optional)
- 2soft-boiled or hard-boiled eggs, halved and served chilled, warm or at room temperature, depending on your preference (optional)
Step 1Bring a pot of water to boil. While the water comes to a boil, prepare the sauce: In a small bowl, mix all the sauce ingredients. When adding the sesame seeds, crush them gently between the palms of your hands to release a deeper flavor. Stir sauce to combine, then set aside. (Makes 3/4 cup.)
Step 2Cook the noodles according to package directions, making sure not to overcook. Once the noodles are cooked, rinse thoroughly under cold water, to ensure they maintain a chewy consistency.
Step 3In a large mixing bowl, combine the noodles and the sauce. Mix well with clean hands. (This adds 손맛 or sohn mat, which is Korean for “the taste that comes from one’s hands” or “a homemade taste.”)
Step 4Divide the mixed noodles between two bowls. Top with small piles of salad greens, cucumbers and carrots, plus perilla leaves, gim and eggs (if using).