Bibimguksu (Korean Spicy Cold Noodles)

Ingredients

• 100 g dried wheat noodles
• 1 tbsp gochujang (Korean red chili paste)
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 1 garlic (clove, pressed)
• 1 tbsp water
• cucumber (handful, sliced)
• 1 egg (boiled)

Steps

1. 1

   Bring a pot of water to a boil and cook the 100g of dried wheat noodles according to the package instructions.

2. 2

   While the noodles cook, prepare the sauce by mixing 1 tbsp gochujang, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, 1 pressed clove of garlic, and 1 tbsp water in a bowl until well combined.

3. 3

   Once the noodles are finished cooking, drain them and immediately rinse them under cold running water. This cools them down and removes excess starch to prevent sticking.

4. 4

   Add the cooled noodles to the bowl with the sauce and toss thoroughly to ensure every strand is coated.

5. 5

   Top the noodles with a handful of sliced cucumber and the boiled egg.

6. 6

   Add any additional desired toppings such as sliced carrots or kimchi, and serve immediately.

Notes

Additional topping ideas: sliced carrots, kimchi, or a splash of kimchi water added directly into the sauce for extra tang. For a more authentic version, some suggest using Korean cold beef broth (Naengmyun broth) and omitting the soy sauce.

Nutrition per serving

• main
• lunch
• korean
• spicy
• cold noodles
• quick
• vegetarian