Bibimguksu is a cold noodle dish that is served a lot during the summer months in Korea. It is one of the most popular traditional noodle dishes in Korea. It is also referred to as guksu bibim or goldong myeon all three designations basically mean stirted noodles or even mixed noodles. The recipe can be found below. Enjoy!
|Somen/Angel hair pasta||8 Ounce|
|Egg||2 , hard boiled|
|Kimchi||1 Cup (16 tbs) , chopped|
|Kimchi juice||1/2 Cup (8 tbs)|
|Rice vinegar||2 Tablespoon|
|Gochujanga paste||1/2 Cup (8 tbs)|
|Sesame seed oil||4 Teaspoon|
|Oyster sauce||2 Teaspoon|
|Asian mustard||3 Teaspoon|
|Shredded purple cabbage||To Taste|
|Bean sprouts||To Taste|
|Sesame seeds||To Taste|
1. In a bowl add your kimchi, kimchi juice, garlic, gochujang, gochugaru, mirin, optional sugar, either soy sauce or fish sauce or oyster sauce, optional mustard and ketchup and sesame oil and mix all together well.
2. Fry or hard boil an egg, cut it in half, and set it aside.
3. Cut up your cucumber any way you like set aside.
4. Add about 8 oz of somen/somyeon noodles into a pot of boiling water. Cook til al dente. You can actually use any kind of noodle or pasta for this dish.
5. Once the noodles are cooked al dente strain them and rinse them really, really, really well in cold water you want them well chilled and you can even put them in the fridge for a bit to help them get really cold if you want. Note: The somen noodles should always be cooked last in this recipe to maintain chewiness.
6. Now add your noodles to a plate or bowl and then spoon some of your kimchi sauce on top.
7. Then start building your bowl by adding your garnishes like cucumber, carrots, lettuce, bean sprouts, cabbage, baby greens, spring mix, hard boiled or fried egg, scallions or Pa Muchim and sesame seeds. The sky is the limit for garnish posibilities!