Cherry & Dennis Helper Habitat
Korean Bibim Guksu Spicy Mixed Noodles
韓式辣拌素麵
Recipe overview
Chilled Korean wheat noodles tossed with fermented kimchi and gochujang, topped with cucumber, cooked egg and sesame.
01
Ingredients
Main ingredients
- 220 g Korean somyeon wheat noodles
- 220 g fermented kimchi
- 1 small cucumber
- 1 egg
Spicy dressing
- 3 tbsp gochujang
- 4 tbsp kimchi brine
- 1 tsp sugar
- 1 clove garlic
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
02
Tools
- large pot
- colander
- cutting board
- knife
- large mixing bowl
03
Steps
Step 1
Boil egg
Boil the egg until fully cooked and cool in water.
Step 2
Chop kimchi
Cut fermented kimchi into thin strips.
Step 3
Cut cucumber
Julienne cucumber and pat dry.
Step 4
Crush sesame
Lightly crush toasted sesame seeds for finishing.
Step 5
Mix sauce
Combine gochujang, kimchi brine, sugar and minced garlic.
Step 6
Add sesame oil
Stir sesame oil and chopped kimchi into the sauce.
Step 7
Boil water
Bring a large pot of water to a vigorous boil.
Step 8
Cook noodles
Add Korean somyeon and cook by the pack until tender and springy.
Step 9
Chill noodles
Drain at once and rinse under cold water until fully cold.
Step 10
Drain well
Shake off excess water so the dressing stays thick.
Step 11
Toss noodles
Toss the cold noodles thoroughly with kimchi dressing.
Step 12
Serve
Divide into two bowls, top with cucumber, cooked egg and sesame, and serve at once.
Common mistakes
- Poorly drained noodles dilute the spicy dressing.
Tips
Rinse noodles cold immediately and serve as soon as dressed.
