Spicy Korean Noodles Explored
A vibrant and refreshing Korean cold noodle dish featuring thin wheat noodles tossed in a sweet, spicy, and tangy gochujang-based sauce, often garnished with fresh vegetables and a boiled egg.
Ingredients
- 200 g thin wheat noodles
- 2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes (optional
- 1 tbsp soy sauce light
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 0.5 cup cucumber julienned
- 0.25 cup kimchi chopped (optional)
- 1 each boiled egg halved (for garnish)
- 0.25 cup lettuce shredded (optional)
Instructions
- Cook thin wheat noodles according to package directions until al dente. This usually takes about 3-5 minutes. Drain the noodles thoroughly.
- Rinse the cooked noodles under cold running water for several minutes. This stops the cooking process and makes the noodles perfectly chewy and cold. Drain very well.
- In a large mixing bowl, combine the gochujang, gochugaru (if using), soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and toasted sesame seeds. Whisk vigorously until the sauce is smooth and well combined.
- Add the cold, drained noodles to the bowl with the sauce. Toss vigorously with tongs or your hands (wearing gloves is recommended for even coating) until the noodles are thoroughly coated in the sauce.
- Stir in the julienned cucumber, chopped kimchi (if using), and shredded lettuce (if using). Toss gently to combine.
- Divide the Bibim Guksu among serving bowls. Garnish each bowl with a halved boiled egg and a sprinkle of extra toasted sesame seeds. Serve immediately and enjoy the refreshing spice!
Notes
Adjust gochujang and sugar to your spice preference. For extra protein, add sliced chicken or tofu. Serve immediately for best texture. A drizzle of additional sesame oil just before serving enhances the aroma.