Description
Bibimguksu is the perfect cold noodle dish to enjoy on a hot summer day. Even better, it’s ready in 15 minutes or less!
Ingredients
Scale
- somyeon noodles, or Korean wheat flour noodles (200g dry weight)
- ¼ cup gochujang (Korean red pepper paste, 75g)
- 1 tbsp soy sauce (see note below)
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 3 tbsp sweet onion, finely grated
- 1 tbsp plum extract
- 2 tsp sugar (adjust according to taste)
- 1 tsp sesame seeds
- 150g sliced cucumber
Toppings: gochugaru (Korean red pepper flakes), boiled egg, kimchi
Instructions
- Bring a large pot of water to a boil and cook the noodles til soft but slightly firm. Add a splash of cool water to the pot each time the water comes to a boil in order to prevent overcooking. Drain the noodles and swish vigorously in a bowl of water to remove the starch until the water runs clear. Let it sit in ice water for about 5 minutes for a more chewy bite. Drain well and squeeze to remove the water.
- Prepare the sauce by adding gochujang, soy sauce, vinegar, sesame oil, grated onion, plum extract and sugar to a bowl. Taste it and adjust the ingredients as necessary. I recommend adding sugar gradually and adjusting it to suit your taste. Add sesame seeds to a ziplock bag and crush about half of it, then add to the sauce.
- Once the sauce is done, add the noodles and sliced cucumbers. Mix well – I like to use a plastic glove for this part. Plate and garnish with kimchi, gochugaru and a boiled egg. Enjoy!
Notes
I used Korean soy sauce for this recipe which is less salty and a bit sweeter than Japanese soy sauce. Adjust accordingly if using a different soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food
Keywords: korean food, bibimguksu, cold spicy noodles