Bibim guksu (비빔 국수) is a dish of spicy wheat noodles that is very popular during the incredibly hot Korean summers.
The recipe I propose is the most classic and obviously it should be served cold.
- 1 serving of somyeon (thin wheat noodles)
- 1/2 boiled egg
- 1/4 of cucumber
- 1 tablespoon of toasted sesame oil
- kim seaweed
- sesame seeds
- 50 gr of kimchi with its liquid (or 1/2 cup of water)
- 1 tablespoon of gochugaru (adjust to your spicy tolerance)
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional but highly recommended)
- In a bowl finely cut the kimchi, pour its liquid (or a little water), the gochugaru, a small tablespoon of sesame seed, toasted sesame oil, rice vinegar and, if you like, honey. Mix and set aside.
- Cut the cucumber into julienne strips, put it in a bowl with a pinch of salt and set aside.
- Cook the somyeon according to the package directions. Drain, cool with cold water and drain again very well.
- Immediately pour the samyeon into the bowl with the kimchi and mix well. If the noodles stick, pour more toasted sesame oil.
- Serve the somyeon and garnish with sliced kim seaweed, cucumber, boiled egg and sprinkle with sesame seeds. Ready to serve.
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