Bibim-guksu (Spicy mixed noodles) by Maangchi
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Official cooking video · Maangchi · YOUTUBEKorean Kimchi and Cucumber Bibim-guksu (1 Serving)
A fast Korean bowl of cold-rinsed wheat noodles tossed with fermented kimchi, gochujang and toasted sesame oil, topped with cucumber and a fully hard-boiled egg.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Boil the egg for about 10–12 minutes until fully hard-cooked, cool in cold water, peel and halve it.
- 02
Chop 115g kimchi, rinse and julienne about 50g cucumber and mince 1 garlic clove.
- 03
In a bowl combine kimchi, 60ml brine or cold water, 2 tbsp gochujang, garlic and 1 tbsp sesame oil; stir in 1 tsp sugar only if desired.
- 04
Boil 110g somyeon in plenty of water for about 3 minutes 30 seconds or as directed on the package, stirring to prevent sticking and cooking until done.
- 05
Drain and rinse the cooked noodles several times under cold running water until cool and no longer slippery; drain thoroughly.
- 06
Add drained noodles to the kimchi mixture and toss until every strand is evenly coated.
- 07
Serve at once in a bowl, topped with julienned cucumber, both hard-boiled egg halves and 1 tbsp ground toasted sesame seeds.
Before you cook
Hard-boil the egg until white and yolk are firm. Wash the cucumber; check kimchi and gochujang labels for fish sauce, shrimp, soy, wheat and other allergens. Serve tossed cold noodles immediately and refrigerate any leftovers within two hours rather than leaving them at room temperature.
Allergens: wheat (somyeon); check gochujang for wheat or soy, sesame (sesame oil and seeds), egg, kimchi may contain fish sauce, shrimp or other allergens; inspect label
Image & source credits
These illustrations stand in for food photos.
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