Hot Days, Cool Meal, Rock and Roll!

It’s been quite the week. I’ve been traveling for the first part of the week, home for 24 hours, and back on the trail again. I have a new boss (congrats, M.), a new apprentice (condolences, I.), and pulling the last rabbit out of the migration hat at work. The weather has been more like Houston than New York. It’s been a rock and roll 48 hours. I am beaten and starving.

Luckily, my train was delayed, so I had a chance to run to the Asain market. I found glass noodles, gochujang, sesame oil, and packed kimchi (which is not my favorite, but I can not take fresh kimchi on the train)—all the makings for a spicy cold noodle dish, Bibim Guksu.

Traditionally, this dish uses somyeon (very thin buckwheat noodles), but I want TEXTURE, and my Doctor has suggested I cut back on the cards, so I’ll use a wide sweet potato starch noodle. The dish should have an assortment of thinly julienned fresh veggies, but that is just too much effort this evening; I’ll add a helping of kimchi and maybe a soft-boiled egg for more texture contrasts. I’ll add a couple of lemon wedges to squeeze over just for a bit of tang.

As a variation, one could top this with stir-fried protein (beef, chicken, bacon, pork, tofu, etc.), or add an over-easy fried egg on top, maybe even add cold broth for a cold, spicy noodle soup. All of these options sound really good, but I’ll keep it simple: eat and crash.”

As per Wikipedia:

Bibim-guksu1 or spicy noodles, is a cold Korean noodle dish made with very thin wheat flour noodles called somyeon (소면/素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.

Bibim Guksu

Bibim Guksu, a quck and easy recipe features cold noodles coated in a sweet, spicy, and tangy gochujang sauce and topped with kimchi and vegetables to finish. Korean spicy cold noodles are incredibly simple to prepare yet packed with scrumptious flavor in every bite.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Servings: 2

Course: Main Course, Snack

Cuisine: Korean

Calories: 583

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Sauce

• 3 tbsp Gochujang Korean Chili Paste, similar to chili crisp
• 2 tbsp Sesame Oil Toasted is nice
• 2 tbsp Mirin Rice/white vinegar
• 2 tbsp Soy Sauce Low Sodium

Noodles

• 8 oz Glass noodle Any hearty noodle works here,
• 1 ea soft boiled egg
• Kimchi to taste
• Fresh veg preped and julienned

Method

 

Sauce

1. Combine all in a bowl and set aside

Noodles

1. Cook noodles according to package instructions.
2. Drain and rinse the noodles in ice-cold water
3. Drain well and place in a bowl.

Assembly

1. Add sauce over noodles and mix well to coat
2. Add kimchi, egg, garnishes
3. Eat

Nutrition

Calories: 583kcalCarbohydrates: 113gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 1152mgPotassium: 138mgFiber: 1gSugar: 6gVitamin A: 48IUVitamin C: 4mgCalcium: 37mgIron: 3mg

Notes

It is basic, quick, and tasty.

Tried this recipe?

Let us know how it was!