AI-generated imageSpicy-Tangy Bibim Kalguksu with Cabbage and Seaweed (2 Servings)
This Korean noodle dish tosses chilled, cooked knife-cut wheat noodles with a tangy gochujang sauce, shredded cabbage and seasoned seaweed. The broad noodles give a different texture from thin somyeon.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 120 g cabbage under running water, drain and shred finely. Crumble 5 g seasoned seaweed.
- 02
In a bowl, mix 30 g gochujang, 5 g pepper flakes, 15 mL soy sauce, 30 mL vinegar, 12 g sugar, 7 mL syrup and 7 mL sesame oil until the sugar dissolves.
- 03
Bring about 2 L water to a boil. Add 400 g fresh noodles and cook according to the package until no raw center remains. Be careful of boiling water and boil-overs.
- 04
Drain the cooked noodles, rinse several times with clean cold water to remove excess starch, and drain thoroughly.
- 05
Combine noodles and cabbage in a large bowl. Toss thoroughly with the sauce. Taste and adjust with a little extra vinegar or sugar if desired.
- 06
Divide between two bowls, top with seasoned seaweed and 3 g toasted sesame seeds. Serve promptly because the dish contains chilled noodles and raw vegetables.
Helpful source links
Before you cook
Rinse cabbage under running water and fully cook noodles according to package directions. Check for wheat (noodles and some sauces), soy (sauces) and sesame (oil and seeds), plus other product-label allergens. Serve promptly; refrigerate leftovers within 2 hours.
Allergens: 밀(칼국수면·양념 제품별 확인), 대두(간장·고추장 제품별 확인), 참깨(참기름·볶은 참깨), 조미김·고추장 등 제품의 추가 알레르기 표시 확인
Image & source credits
AI-generated image.
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